1. *********** Making Konbu Stock **************. 2. Wipe the konbu with a damp towel, but you don't need to remove all the white powder on the surface. 3. Place 2 1/2 cups water in a saucepan, add the konbu, and leave to soak for 2-3 hours. 4. Place the saucepan over medium heat and remove the konbu just before the water boils. 5. Note: The konbu can be saved and used in other dishes. 6. The stock can be used immediately or refrigerated for a few days. 7. ************ Rehydrating Shiitake Mushrooms ***********. 8. Rehydrate the dried shiitake mushrooms in water for about 30 minutes, until soft; dried mushrooms have a more intense flavor than fresh, so don't substitute. 9. Remove the stalks, then cut the caps into 1/4 inch lengths. 10. Note: Save the soaking water -- you'll be using it later. 11. ***************************************************************. 12. Scrub the burdock root, then scrape the skin off, cut into bite-size pieces, place immediately in cold water and soak for 5 minutes, then drain. 13. Boil the konnyaku in 2 1/2 cups water for 2-3 minites, then drain. 14. Heat the sesame oil in a saucepan, then add the burdock root, shiitake, konnyaku, daikon, carrot, lotus root and 2 Tbs of soy sauce and stir-fry for 5 minutes. 15. Add the shiitake water, konbu stock and sake to the saucepan and bring to a boil over medium heat. 16. Skim any froth and cook on low heat until the vegetables are tender. 17. Without draining the tofu, crumble into lumps and add to the saucepan along with the remaining 4 Tbs of soy sauce. 18. Add the baby spinach and wait about a minute until the spinach wilts. 19. Serve and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
