ZAKUNI (SIMMERED VEGETABLES)
This dish is called zakuni as the vegetables makes a "crunchy" sound (zaku zaku) when it is cut into similar sized chunks. The vegetables are then simmered in dashi broth.
HOW TO MAKE:
Cut the sato imo yam into bite sized pieces, and boil in a large pot filled with salted water. Cut the warabi into 3cm pieces. Pour boiling water over the aburaage to remove the excess oil and cut into strips. Blanch the konnyaku and then tear it apart using your hands. Cut carrots into chunks.
In a large pot, put all the ingredients and cover with just enough dashi stock till it just covers the ingredients and simmer.
Once the vegetables have softened, season with sugar and soy sauce. Continue simmering until the ingredients have absorbed the flavour.
Before serving, dissolve some potato starch in water to make a slurry and add it to the pot with the heat still on. It will thicken up the sauce. Turn off the heat once the sauce has reached desired thickness.
200g sato imo yam
½ piece of aburaage (deep-fried tofu pouch)
½ piece of konnyaku (devil's tongue / konjac)
2 tbsp sugar
50cc soy sauce
suitable amount of Dashi stock