This is a classic dish for winter in Japan including meals in temples. It is often called a soup but is much more substantial being more like a vegetable stew.
Asian supermarkets will probably have these ingredients as they are very common.
Classic Ingredients are as follows and this is what I make at home regularly:
•3 sticks of konbu powder (powder seaweed - this makes the flavored stock)
•6 cups of water
•3 shiitake mushrooms
•200g tofu (any type)
•300g konnyaku (a grey jelly like substance that is made from a root vegetable called 'Devil's Tongue' - often comes sealed in water and smelling of fish, so it needs soaking in hot water. In Chinese contexts I've heard it called konyak)
•200g daikon (a long and large white radish - common in Japanese cooking - in Chinese contexts I've heard it called a Japanese carrot)
•1 carrot
•1 sato imo (slimy potato)
•200g gobo (burdock root)
•1 tbsp sesame oil
•3 tbsp sake
•3 tbsp soy sauce
Method
1.Peel, wash and chop all veggies but start with the sato imo and gobo so that they can soak in water while the rest are being prepped.
2.Fry all vegetables in seame oil until they are coated in oil.
3.Add the water, konbu, tofu and konnyaku and bring to the boil and simmer for 10 minutes.
4. Add the sake and simmer for 10 minutes.
5. Add the soy sauce and simmer for 10 minutes.
image.png
Enjoy & bows
Hoshuku
Satlah
Asian supermarkets will probably have these ingredients as they are very common.
Classic Ingredients are as follows and this is what I make at home regularly:
•3 sticks of konbu powder (powder seaweed - this makes the flavored stock)
•6 cups of water
•3 shiitake mushrooms
•200g tofu (any type)
•300g konnyaku (a grey jelly like substance that is made from a root vegetable called 'Devil's Tongue' - often comes sealed in water and smelling of fish, so it needs soaking in hot water. In Chinese contexts I've heard it called konyak)
•200g daikon (a long and large white radish - common in Japanese cooking - in Chinese contexts I've heard it called a Japanese carrot)
•1 carrot
•1 sato imo (slimy potato)
•200g gobo (burdock root)
•1 tbsp sesame oil
•3 tbsp sake
•3 tbsp soy sauce
Method
1.Peel, wash and chop all veggies but start with the sato imo and gobo so that they can soak in water while the rest are being prepped.
2.Fry all vegetables in seame oil until they are coated in oil.
3.Add the water, konbu, tofu and konnyaku and bring to the boil and simmer for 10 minutes.
4. Add the sake and simmer for 10 minutes.
5. Add the soy sauce and simmer for 10 minutes.
image.png
Enjoy & bows
Hoshuku
Satlah
The photo does look delicious, though.
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