Steps

1. Place 5 dried shiitake mushrooms in a bowl and soak in 500cc of water overnight.
   🕒 02:53
2. Place 10 dried scallops in a separate bowl and soak in 500cc of water overnight.
   🕒 03:07
3. Place 5 dried kikurage mushrooms in a separate bowl and rehydrate in plenty of water.
   🕒 02:53
4. Wash the dirt off 3 satoimo (taro) and let them dry.
   🕒 04:16
5. Remove the tough base from the rehydrated kikurage and cut into bite-sized pieces.
   🕒 03:21
6. Cut 1/2 carrot into small, diced pieces.
   🕒 04:06
7. Peel and cut 3 satoimo (taro) into small, diced pieces. The trick here is to use a wet knife to make handling the slippery taro easier.
   🕒 04:13
8. Cut 1 pack of boiled bamboo shoots into small, diced pieces.
   🕒 03:47
9. Remove the tough base from the rehydrated dried shiitake mushrooms and cut into small, diced pieces.
   🕒 04:40
10. Cut the rehydrated dried scallops, including the connective threads, into small, diced pieces.
    🕒 04:40
11. Cut 1 pack of shirataki noodles into manageable lengths.
    🕒 06:04
12. Remove the strings from 8 kinu saaya (snow peas) and chop them finely.
    🕒 08:55
13. Add satoimo, shirataki noodles, bamboo shoots, and carrots to a pot. Add enough water to cover and bring to a boil.
    🕒 06:49
14. Once boiling, simmer for about 1 minute, then drain in a colander. This step removes the sliminess of the taro and the odor of the konjac, resulting in a cleaner flavor.
    🕒 08:34
15. In a separate pot, combine 500cc of shiitake soaking liquid and 500cc of scallop soaking liquid.
    🕒 07:12
16. Add the blanched satoimo, shirataki noodles, bamboo shoots, and carrots, along with the chopped kikurage, dried shiitake mushrooms, and dried scallops to the pot. Simmer on low heat for 4-5 minutes.
    🕒 08:42
17. Add the fuwari (dried wheat gluten) to the pot and simmer briefly.
    🕒 11:20
18. Add 1 tbsp cooking sake, 1 tbsp mirin, and 1.5 tbsp salt to adjust the flavor. The trick here is to establish the base flavor with salt first.
    🕒 11:34
19. Add the kinu saaya (snow peas) and cook briefly until tender, then turn off the heat.
    🕒 10:36
20. Turn off the heat, then add 1/2 tbsp light soy sauce to enhance the aroma. The trick here is to add the soy sauce after turning off the heat to preserve its fragrance.
    🕒 11:44
21. Serve generously in small bowls, ensuring each bowl is filled with plenty of ingredients. The dish is now complete.
    🕒 13:09