Kenchinjiru

Bahan-bahan (4 porsi)

• 1 piece kombu (dried kelp) ((4 x 4 inches, 10 x 10 cm per piece))
• 5 cups water ((for the kombu))
• 3 dried shiitake mushrooms
• 1 cup water ((for the shiitake))
• 7 oz firm tofu ((½ 14-oz block))
• ½ package konnyaku (konjac) ((4.6 oz, 130 g))
• 7 oz daikon radish ((2 inches, 5 cm))
• 3.5 oz carrot ((1 medium))
• 3 pieces taro (satoimo)
• 3.5 oz gobo (burdock root) ((½ gobo))
• 1 Tbsp toasted sesame oil
• 3 Tbsp sake
• ½ tsp Diamond Crystal kosher salt
• 2 Tbsp soy sauce
• 2 g reen onions/scallions
• shichimi togarashi (Japanese seven spice) ((optional))
• Japanese sansho pepper ((optional))