・200 g daikon radish (cut into chunks)
・60 g carrot (cut into chunks)
・40g burdock root (cut into rectangles)
・80g taro (cut into chunks)
・60g konjac block(cut into chunks)
・20g deep-fried tofu (cut into large pieces)
・12g ito kombu
・80g firm tofu (cut into large rectangles)
・10g dried baby sardines
・20g soy sauce
・8g refined sake
・8g genuine mirin
①Booil the konjac block and put the dried baby sardines in water to make stock.
②Add the stock to a pot. Then, evenly distribute the burdock root around the pot and add the daikon radish, carrot, taro, konjac block, and deep-fried tofu. Next, evenly distribute the ito kombu on top.
③Evenly distribute the tofu on top of the kombu, add the seasonings, and let it simmer.
Source: Ministry of Agriculture, Forestry and Fisheries, “Our Local Cuisine”