2 oz. daikon radish
1 med. carrot
3 oz. satoimo potatoes
5 oz. konnyaku
2 shitake mushrooms
1 aburage
1 sheet of dashi-kobu
2 shitake mushrooms (dried)
4 oz. sake-kasu
1/2 tsp. salt

Boil 4 cups of water with dashi kobu and shitake mushrooms for 5 minutes. Take kobu and shitake out and simmer. Peel carrot, daikon and slice thinly. Slice shitake, aburage and konnyaku thinly 1/4 inch width.

Pour vegetables into dashi broth and cook on medium heat for 10 minutes. Remove all surface oil. Dissolve sake-kasu and salt with 1/2 cup of dashi or hot water and pour into dashi broth. Simmer for 3 minutes. Serves 4.