Chikuzen-ni: Japanese Stewed Root Vegetable

Directions:

1. Peel the edoes (be careful because they are slippery), carrot, and daikon and cut into 1” irregular pieces.
2. Open the package of konyaku, discard the liquid and smack the the konyaku on the cutting board a few times. This helps improve the texture of konyaku. Break up the konyaku by hand into 1” pieces and boil it separately for 5 minutes.
3. While the konyaku is boiling, rinse the atsuage in hot water to remove excess oil. Cut into 1” pieces.
4. Cut kelp into 1” pieces.
5. In a saucepan, pour ½ cup of water and kelp and bring to boil. Once a rolling boil is reached, add the edoes, carrot, daikon,  and atsuage. Boil until vegetables are soft, making sure that there is enough water in the pan, adding more water as needed.
6. Once the vegetables are soft, add all other ingredients and continue to cook until most of the liquid has evaporated.