Dojō Nabe

Rinse the dojō gently under cold running water. Place the dojō in a bowl with a small amount of sake for about 15 minutes to help them purge any impurities and reduce sliminess.

While the dojō are purging, prepare the burdock root. Scrape the skin off the burdock root with the back of a knife and slice it thinly on the diagonal (sasagaki style). Immediately soak the sliced burdock root in cold water for 10 minutes to remove bitterness and prevent discoloration, then drain well.

Prepare the nabe broth. In a medium nabe pot, combine dashi stock, koikuchi soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle simmer over medium heat.