Steps

1. Wrap 1/2 block Firm Tofu in paper towels and drain the water.
   🕒 01:41
2. Cut 60g Carrot into 5mm thick ginkgo leaf shapes, leaving the skin on.
   🕒 02:07
3. Peel 100g Daikon Radish and cut into 5mm thick half-moon shapes.
   🕒 02:33
4. Remove the hard stems from 2 Shiitake Mushrooms. Thinly slice the caps and finely shred the stems by hand.
   🕒 03:09
5. Slice 1/2 Long Onion into 1cm thick rounds.
   🕒 03:34
6. Wash 50g Burdock Root to remove dirt and slice diagonally into 5mm thick pieces.
   🕒 03:49
7. Briefly rinse the cut Burdock Root in water and drain.
   🕒 04:14
8. Trim the ends off 3 Taro Potatoes, peel thickly, and slice into 5mm thick rounds. *Secret Tip:* Avoid wetting the taro potatoes until after peeling and cutting, as they become slimy when wet.
   🕒 04:22
9. Briefly rinse the cut Taro Potatoes in water and drain.
   🕒 05:59
10. Cut 100g Konjac into 5mm thick, easy-to-eat pieces.
    🕒 06:32
11. Boil the cut Konjac in water, bring to a boil, turn off the heat, and drain.
    🕒 06:32
12. Heat 1 tbsp Sesame Oil in a frying pan over medium heat. Stir-fry the harder vegetables like Burdock Root, Taro Potatoes, Daikon Radish, and Carrot in order.
    🕒 06:46
13. *Secret Tip:* Stir-frying with sesame oil adds richness and prevents the vegetables from breaking down too easily.
    🕒 06:46
14. Add the parboiled Konjac and stir-fry further.
    🕒 07:33
15. Add the drained Firm Tofu by crumbling it with your hands and stir-fry briefly.
    🕒 07:46
16. Add the Shiitake Mushrooms and Long Onion and stir-fry lightly.
    🕒 08:20
17. In a pot, combine `[A]` 800cc Dashi Stock, `[A]` 2 tbsp Light Soy Sauce, `[A]` 1 tbsp Mirin (Sweet Rice Wine), `[A]` 1 tbsp Cooking Sake (Rice Wine), and `[A]` Pinch of Salt. Bring to a boil.
    🕒 08:54
18. Reduce heat to low and simmer for about 10 minutes.
    🕒 09:11
19. While simmering, remove any scum that rises to the surface.
    🕒 12:06
20. Once the burdock root is tender, turn off the heat. Taste and adjust seasoning with Pinch of Salt.
    🕒 12:23
21. Serve in bowls.
    🕒 13:17
22. Sprinkle with Pinch of Coarsely Ground Black Pepper, if desired.
    🕒 13:35