Iwate Kenchin-jiru

Soak 20g kombu in 1500ml dashi water for 60 minutes.

Add 20g dried sardines and simmer over medium heat for 20 minutes, then add 20g bonito flakes. Remove just before boiling, strain finely, and reserve 1100ml dashi.

Peel 150g daikon and 50g carrot and cut into 2 to 3mm quarter-rounds.

Boil 1000ml preparation water and blanch the daikon for 3 minutes. Scrape 50g burdock, shave it thinly, soak in the remaining 500ml preparation water for 10 minutes, and drain.

Cut 200g rehydrated zenmai, 100g desalted warabi, 100g desalted butterbur, and 50g hime bamboo shoots into 1cm lengths.

Dice 50g block konjac and 20g aburaage, after rinsing the aburaage with hot water, into 1cm pieces. Finely chop 20g scallion.

Press 600g firm cotton tofu for 20 minutes.

Heat 8 tablespoons cooking oil in a large pot over medium heat, crumble in the tofu by hand, and fry for 7 minutes. Continue when it resembles loose crumbles and only a thin film of cloudy moisture remains.

Add the daikon, carrot, burdock, zenmai, warabi, butterbur, bamboo shoots, konjac, and aburaage to the tofu.

Fry over medium heat for 5 minutes, until every ingredient is lightly coated with oil and little moisture remains on the pot bottom.

Pour in the 1100ml dashi and bring to a boil.

Add 6 tablespoons light soy sauce, 2 tablespoons sake, 2 tablespoons mirin, and 1g salt; simmer over medium heat for 30 minutes. When daikon and burdock cut easily with chopsticks, adjust with the remaining 1 tablespoon soy sauce, add scallion, and cook 1 minute.