Directions
To Prep
- Soak dried shiitake mushrooms and scallops (optional) in 2 cups of water overnight to rehydrate and draw flavours into the water. The juices will be used as part of the soup stock.
To Cook
- In a small pot, bring roughly 4 cups of water to boil and drop in konnyaku, return to boil, then drain and set aside the konnyaku.
- Prepare the dashi by heating 4 cups of water in a saucepan over medium heat. Just before the water boils, remove the kelp from the saucepan.
- Increase the heat to high and bring to a boil. Keep cooking for another 5 mins.
- Lower the heat and add bonito flakes into the saucepan. When the water boils, turn heat off. Set aside to cool for at least 5 mins and let the bonito flakes sink to the bottom.
- Strain the liquid through a strainer lined with a paper towel or several layers of cheesecloth. Set aside.
- In the meantime, remove shiitake mushrooms and scallop (optional) from the water. Lightly squeeze to drain water and slice the shiitake mushrooms.
- In a pot, add dashi, shiitake mushroom water and scallop (optional), seasoning and heat over medium-high heat.
- Add in all the ingredients and bring to boil. Then, lower the heat to a simmer and keep cooking for another 20 mins, or until the taro softens.
- Turn off heat and scoop into individual serving bowls. Best enjoyed hot.
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