Root vegetables with prunes

[Ingredient preparation] Briefly boil the broccoli (for decoration). Add 1 tablespoon of vinegar to the same pot, add the lotus root, and boil for 5-6 minutes, then remove from the pot. (Try inserting a bamboo skewer from the other side and boil until it comes out easily.)

Add the konjac to the same pot, boil briefly, then rinse with water to remove any odor

Cut the bamboo shoots and boiled lotus root into chunks. Peel the taro and carrots and cut them into chunks

Scrape the skin off the burdock root and cut it into circular slices

Cut the parboiled konnyaku into bite-sized pieces using the edge of a cup. (Using the edge of a cup makes the cut surface rough, allowing the flavor to penetrate more easily.)

Heat 1 tablespoon of salad oil in a frying pan and fry the vegetables except for the broccoli over medium heat

Once the oil has been distributed evenly, add the bonito stock and bring to a boil. Once boiling, add [A], cover with aluminum foil and simmer for about 10 minutes

After boiling for 10 minutes, remove from heat, remove the aluminum foil, and let cool for 10 minutes. After cooling for 10 minutes, cover again and boil for 10 minutes

Finally, remove the aluminum foil and cook over high heat to evaporate the water. To finish, add [B], mix thoroughly, and serve in a serving dish. Garnish with parboiled broccoli to complete