Kenchin Soba

Prepare Dashi: Wipe kombu with a damp cloth. Place kombu and dried shiitake mushrooms in a pot with 1500g water. Let it soak for at least 30 minutes, or ideally several hours in the refrigerator.

Extract Dashi: Gently heat the pot over medium-low heat. Just before the water boils, remove the kombu. Continue to simmer the dried shiitake mushrooms for 10-15 minutes. Remove the dried shiitake mushrooms and slice them thinly for later use in the soup.

Prepare Vegetables: Peel daikon and carrot, then cut into bite-sized half-moon slices. Scrape burdock root clean, then slice thinly into rounds and immediately soak in water for 5 minutes to remove bitterness, then drain. Peel satoimo and cut into bite-sized pieces. Rinse konnyaku, score with a knife for better flavor absorption, then tear into bite-sized pieces.