Kenchinjiru

• Produce

  • 1 Carrot (100 g, 3.5 oz.
  • 2 inch Daikon
  • 1 Kombu
  • 2 Scallions/green onions
  • 3 Shiitake mushrooms, dried

• Refrigerated

  • 7 oz Tofu, firm

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Sansho pepper
  • 1 Shichimi togarashi

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Beer, Wine & Liquor

  • 3 tbsp Sake

• Liquids

  • 6 cups Water

• Other

  • ½ gobo (burdock root (100 g, 3.5 oz.
  • ½ package konnyaku (130 g, 4.6 oz.
  • 3 Satoimo (taro roots

Found on justonecookbook.com