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*********** Making Konbu Stock **************.
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Wipe the konbu with a damp towel, but you don't need to remove all the white powder on the surface.
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Place 2 1/2 cups water in a saucepan, add the konbu, and leave to soak for 2-3 hours.
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Place the saucepan over medium heat and remove the konbu just before the water boils.
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Note: The konbu can be saved and used in other dishes.
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The stock can be used immediately or refrigerated for a few days.
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************ Rehydrating Shiitake Mushrooms ***********.
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Rehydrate the dried shiitake mushrooms in water for about 30 minutes, until soft; dried mushrooms have a more intense flavor than fresh, so don't substitute.
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Remove the stalks, then cut the caps into 1/4 inch lengths.
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Note: Save the soaking water -- you'll be using it later.
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Scrub the burdock root, then scrape the skin off, cut into bite-size pieces, place immediately in cold water and soak for 5 minutes, then drain.
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Boil the konnyaku in 2 1/2 cups water for 2-3 minites, then drain.
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Heat the sesame oil in a saucepan, then add the burdock root, shiitake, konnyaku, daikon, carrot, lotus root and 2 Tbs of soy sauce and stir-fry for 5 minutes.
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Add the shiitake water, konbu stock and sake to the saucepan and bring to a boil over medium heat.
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Skim any froth and cook on low heat until the vegetables are tender.
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Without draining the tofu, crumble into lumps and add to the saucepan along with the remaining 4 Tbs of soy sauce.
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Add the baby spinach and wait about a minute until the spinach wilts.
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Serve and enjoy!
