|7.Place the deep-fried tofu in boiling water to remove
the carrot into 3 cm long julienne strips, the thickness of a
Rub the konnyaku with salt
and boil. Slice off thin, rectangular pieces.
Finely chop the deep-fried tofu.
Shave the burdock root from the end (as if sharpening a pencil)
to make thin chips.
Remove the stalks from the shiitake mushrooms and
slice the mushroom caps
Peel the lotus root and quarter it. Slice each quarter thinly
to make thin, quarter- moon pieces.
the sardine stock with salt, mirin and light soy sauce.
Put washed rice, seasoned stock, prepared vegetables, konnyaku
and tofu in a pot. Cover and cook until the rice is done.