Mine with Daikon Radish in Kombu Dashi & Seasoned with Light Soy Sauce & Mirin
Ingredients
- Kombu dashi ingredients:
- ~ 8-10 cups water
- ~ 8 caps of dried shiitake mushrooms
- ~ 2oz dried kombu
- ~ 1 daikon radish, skin removed & cut into chunks
- Other ingredients:
- ~ an assortment of Konnyaku (got mine at @mitsuwa_marketplace )
- ~ Mochi Kinchaku, fried tofu puffs filled with mochi & tied with a gourd string
- ~ Kelp knots
- ~ fresh Shiitake mushrooms
- Miso dip:
- ~ 1/2 cup kombu dashi, 1 tablespoon red miso, 1 tablespoon mirin, 3 teaspoons organic brown sugar
Preparation
To make the stock, place mushrooms & kombu in a pot with water. Turn on the heat & slowly bring it to just boil (a crucial step to avoid slimy stock), then turn off the heat. Alternatively, boil 8 cups of water with 1/2 teaspoon of dashi powder
Sieve the stock into a ceramic pot reserving 1/2 cup for the dip. Bring the stock to boil again & add in daikon radish, then simmer for 30 minutes or until daikon radish is fully cooked. Season stock with 2 tablespoons light soy sauce & 1 tablespoon mirin (adjust taste accordingly). Add in konnyaku & simmer for 20mins. Place in the rest of the ingredients & cook for another 10mins & serve warm as a hot pot
Remove all Konnyaku from the packages, rinse with cold water & blanch them quickly in hot water
Do the same for mochi Kinchaku to remove excess oil
Cook the mixture in a pan until thicken over low-medium heat for about 2-3 mins by stirring continuously
Add in 1 tablespoon toasted sesame seeds before serving