1 pkg. of 6 Koya tofu
1 carrot
1 konnyaku
6 dried shitake mushrooms
6 fried tofu
4 c. dashi stock
5 tbsp. sugar
1 tbsp. mirin
3 tbsp. soy sauce

Soak Koya tofu in warm water for 3 to 5 minutes. Squeeze water out. Soak and squeeze 2-3 times, set aside. Soak shitake mushrooms in warm water for 15 minutes, drain and squeeze, set aside. Peel carrot and slice into 1/2 inch thick slices. Cut konnyaku and fried tofu into bite size triangles.

Boil dashi stock and add sugar, soy sauce and mirin, reduce heat and add Koya tofu and simmer 10 minutes. Remove Koya tofu and add other ingredients and simmer another 15 minutes.