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Japanese Vegetable Stew

yield: 4 total time: 9 minutes
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Ingredients

  • 2 large carrots peeled and roll cut
  • 4 Japanese sweet potatoes peeled and cut in odd-shaped pieces
  • 3 waxy potatoes cut in odd-shaped pieces
  • 2 inches burdock
  • gobo
  • 2 inches lotus root peeled and roll cut
  • 3 mushrooms preferably shiitake
  • 4 ounces deep fried tofu
  • 1 block konnyaku about 12 oz.
  • 1 tablespoon vegetable oil neutral
  • 3/4 cup dashi vegetarian, see recipe below
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon sake
  • 20 squares sea vegetable inches kombu
  • 4 dried shiitake mushrooms
  • 4 cups cool water
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