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1
Rehydrate the shiitake mushrooms in water.
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2
Make a simple dashi stock.
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3
Put a dashi pack in a container, and add 600 ml of boiling water.
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4
Leave as-is while you prepare the vegetables.
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5
Peel lotus root, cut to bite-size pieces, and soak.
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6
Peel the carrot and chop into chunks.
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7
Shave the peel off the burdock root.
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8
Cut and soak.
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9
Cut the chikuwa too.
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10
You can substitute the chikuwa with sashimi-grade scallops for an even tastier dish.
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11
Cut the rehydrated shiitake mushrooms.
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12
Here, I just quartered them.
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13
Now the dashi stock is ready.
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14
I added konbu seaweed to this one.
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15
Put the burdock root, carrot, lotus root, satoimo, and chikuwa in a pot in that order.
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16
Pour the dashi stock from Step 9 in as well as the sake, and heat.
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17
Add about 1/2 cup (100 ml) of the shiitake mushroom soaking liquid, too.
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18
Add the sugar.
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19
I used Lakanto artificial sweetener which I found when looking for my beet sugar.
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20
Regular sugar is fine, too.
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21
After a while, it will come to a boil and scum will rise to the surface.
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22
I'm lazy, so I just absorb the scum with paper towels....
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23
...and swab it off.
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24
Add the soy sauce.
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25
From here it takes about 30 minutes or so.
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26
Simmer over low heat until there's just a little liquid left in the pan.
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27
Add a little salt at the end to bring the flavors together.
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28
Stir up the bottom ingredients and it's ready.
