Kenchin Udon

In a large pot, combine 1500 grams water, 10 grams dried kombu, and 15 grams dried shiitake mushrooms. Let it soak for at least 30 minutes. Slowly heat the pot over medium-low heat. Just before the water boils, remove the dried kombu. Continue to simmer the dried shiitake mushrooms for another 10-15 minutes. Strain the dashi.

Peel and cut 200 grams daikon radish and 100 grams carrot into irregular bite-sized pieces (rangiri). Scrape the skin off 100 grams burdock root, slice it thinly, and soak in water for 5 minutes to remove bitterness, then drain. Peel and cut 200 grams satoimo into bite-sized pieces. Clean and slice 100 grams fresh shiitake mushrooms. Score and tear 150 grams konnyaku into bite-sized pieces, then parboil for 2 minutes and drain.

Gently press 300 grams firm tofu to remove excess water. Tear the firm tofu into rustic, bite-sized pieces.