Imoni

Peel the Taro and cut into irregular bite-sized pieces. Place the cut Taro in a pot, cover with water, bring to a boil, and simmer for 5 minutes to remove sliminess. Drain and rinse the Taro under cold water.

Cut the Konnyaku into thin slices, then score a crosshatch pattern on one side. Cut the Daikon radish and Carrot into rounds or half-rounds, approximately 1 cm thick. Remove the stems from the Shiitake mushrooms and slice the caps if large. Slice the Scallion thinly.

In a large pot, combine the Awase Dashi, Koikuchi shoyu, Mirin, Sake, and Granulated sugar. Bring the liquid to a gentle simmer over medium heat.