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Ingredients
US|METRIC
4 SERVINGS
- 2 large carrots (peeled and roll cut)
- 4 Japanese sweet potatoes (peeled and cut in odd-shaped pieces)
- 3 waxy potatoes (cut in odd-shaped pieces)
- 2 inches burdock
- gobo
- 2 inches lotus root (peeled and roll cut)
- 3 mushrooms (preferably shiitake)
- 4 oz. deep fried tofu
- 1 block konnyaku (about 12 oz.)
- 1 Tbsp. vegetable oil (neutral)
- 3/4 cup dashi (vegetarian, see recipe below)
- 2 Tbsp. soy sauce
- 2 tsp. sugar
- 1 Tbsp. sake
- 20 squares sea vegetable (inches kombu)
- 4 dried shiitake mushrooms
- 4 cups cool water
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