Kenchin soup

Quickly pour the konjac through hot water, then wash it to remove any odor.

Cut the pre-boiled konjac into 8mm thick pieces and make a cut in the middle. Break it through the cut and turn it into a konjac rein.

Wash the burdock thoroughly, tap it with a knife, and make fine cuts across the entire surface of the burdock. (Don't put too much effort into it.)

Hold the burdock with the cut burdock diagonally, slide the knife to scrape it, and make the burdock burdock. The cut burdock is poured into water for a few minutes to drain.

Slice the carrots into thin slices and slice the shiitake mushrooms into thin slices. Cut the grilled tofu into bite-sized pieces.

Heat 1 tsp salad oil in a frying pan and fry all the ingredients except tofu.

Once the oil has spread throughout, add the bonito soup stock and grilled tofu, and heat to high heat.

Once the vegetables are tender, add Shinshu miso and mirin to taste and finish.