Nara-ae (Simmered Vegetables with Narazuke)

Parboil the konjac strips for 2 minutes to reduce their characteristic aroma, drain, and cut into manageable lengths if necessary.

Soak the dried gourd strips and shiitake separately until soft.

Squeeze and cut the gourd into 3 cm lengths, then remove the mushroom stems and slice thinly.

Wipe the sake lees from the narazuke and chop into about 5 mm pieces.

Shred the carrot, drain and cut the fern into 4 cm lengths, and pour hot water over the fried tofu before cutting it into strips.

Heat the cooking oil in a wide pot over medium heat.

Add the fern, gourd strips, shiitake, konjac, carrot, and fried tofu, leaving out the narazuke, and stir-fry lightly for 3 minutes.

Add the dashi, sugar, soy sauce, and mirin and bring to a boil.

Reduce to medium-low and simmer for 12 to 15 minutes, turning occasionally, until tender and almost dry.

Turn off the heat and fold in the chopped narazuke.

Spread in a wide dish and cool completely, turning two or three times at 10-minute intervals so the seasoning and pickle aroma distribute evenly.