Directions

To Prep

1. Gently clean the kombu with a damp cloth, but don’t scrub off its layer of white powdery coating. This coating will contribute to the umami flavour of the broth.
2. In a medium pot, put the kombu and water in, and heat up the pot slowly on medium low heat for about 20-25 mins.
3. Just before the dashi starts boiling, remove kombu.
4. Line the sieve with paper towels (or cheese cloth) and set over a large bowl. Strain the dashi through the sieve.

To Cook

1. Add konnyaku pieces in water and bring it to boil. Continue cooking for a minute, then drain and set aside. This helps the konnyaku absorb more flavours and improves its texture.
2. In a large pot, bring dashi, soy sauce, sake, mirin, and salt to boil.
3. When soup boils, add in the rest of the ingredients and bring the konnyaku to boil.
4. Then set heat to low to keep content in pot warm. Scoop out cooked ingredients from the pot and serve. This dish is also perfect to be enjoyed at the table. Place pot on a portable stove at the dining table to keep the imotaki warm and have your guests help themselves to its contents.