Root Vegetable Kenchin-jiru Soup

Steps

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1. 1
   Tear the konjac into bite-sized pieces by hand, boil in water for 1-2 minutes to remove any off-flavor, then drain.
   ▶ ≈0:16
2. 2
   Cut the aburaage in half lengthwise, stack the pieces, then slice into about 1cm wide strips.
   ▶ ≈0:42
3. 3
   Heat sesame oil in a pot, add thinly sliced carrot, parboiled konjac, taro, and daikon (carrot about 2mm thick, taro and daikon about 5mm thick), and stir-fry over high heat for about 3 minutes so they cook quickly and absorb flavor.
   ▶ ≈0:58
4. 4
   Add the aburaage and stir-fry briefly, then pour in the water.
   ▶ ≈1:52
5. 5
   Submerge the dashi packs in the broth, cover with a lid, bring to a boil (about 4 minutes), then reduce to medium-low heat and simmer for 10 minutes.
   ▶ ≈2:13
6. 6
   Check the carrot, daikon, and taro for doneness by piercing them with a bamboo skewer.
   ▶ ≈3:02
7. 7
   Remove the dashi packs, lightly squeeze them out, then add the soy sauce, salt, and mirin, mix well, and raise the heat to high.
   ▶ ≈3:25
8. 8
   Gently add the tofu (previously wrapped in thick paper towels to remove excess water) into the pot and break it into smaller pieces with a ladle, being careful not to splash.
   ▶ ≈3:50
9. 9
   Add the long green onion sliced diagonally into about 5mm pieces, cover, and simmer until the tofu is heated through and the onions have softened.
   ▶ ≈4:10
10. 10
    Ladle the kenchin-jiru into bowls, garnish with chopped spring onions and shichimi chili pepper to taste, and serve.
    ▶ ≈4:37