Noppe (Niigata Taro and Vegetable Simmer)

Soak the dried scallops and shiitake separately in cold water under refrigeration for at least 6 hours.

Shred the scallops, stem and slice the mushrooms, and strain both soaking liquids through a fine sieve.

Cut the bamboo shoot, peeled taro, and carrot into similarly thick batons about 3 cm long.

Wear gloves when peeling taro if its raw sap irritates your skin.

Cut the konnyaku and kamaboko into matching 3 cm batons.

Blanch the konnyaku in boiling water for 2 minutes to remove its odor, then drain.

Cut the salted salmon into bite-size pieces and pour boiling water over every surface to rinse away excess fat and salt.

Drain thoroughly in a sieve.

Combine the scallop and shiitake soaking liquids with dashi to make 720 ml.

Put this broth and all prepared ingredients except kamaboko, ginkgo, and salmon roe into a heavy pot over medium heat.

When the broth starts boiling, skim the foam and cover with a drop lid.

Simmer gently for 15 to 20 minutes, until a skewer enters the taro and carrot easily, shaking the pot instead of stirring hard.

Add the kamaboko and boiled ginkgo, followed by soy sauce, sake, and sugar.

Simmer gently for 5 minutes, then adjust with no more than 0.5 teaspoon salt. Confirm the salmon center reaches at least 63°C.

Turn off the heat and rest for 10 minutes.

Keeping the pieces intact, divide the simmer and broth among six bowls and top each evenly with salmon roe. Serve warm, or cool completely and refrigerate before serving chilled.