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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. *********** Making Konbu Stock **************. | 2. Wipe the konbu with a damp towel, but you don't need to remove all the white powder on the surface. | 3. Place 2 1/2 cups water in a saucepan, add the konbu, and leave to soak for 2-3 hours. | 4. Place the saucepan over medium heat and remove the konbu just before the water boils. | 5. Note: The konbu can be saved and used in other dishes. | 6. The stock can be used immediately or refrigerated for a few days. | 7. ************ Rehydrating Shiitake Mushrooms ***********. | 8. Rehydrate the dried shiitake mushrooms in water for about 30 minutes, until soft; dried mushrooms have a more intense flavor than fresh, so don't substitute. | 9. Remove the stalks, then cut the caps into 1/4 inch lengths. | 10. Note: Save the soaking water -- you'll be using it later. | 11. ***************************************************************. | 12. Scrub the burdock root, then scrape the skin off, cut into bite-size pieces, place immediately in cold water and soak for 5 minutes, then drain. | 13. Boil the konnyaku in 2 1/2 cups water for 2-3 minites, then drain. | 14. Heat the sesame oil in a saucepan, then add the burdock root, shiitake, konnyaku, daikon, carrot, lotus root and 2 Tbs of soy sauce and stir-fry for 5 minutes. | 15. Add the shiitake water, konbu stock and sake to the saucepan and bring to a boil over medium heat. | 16. Skim any froth and cook on low heat until the vegetables are tender. | 17. Without draining the tofu, crumble into lumps and add to the saucepan along with the remaining 4 Tbs of soy sauce. | 18. Add the baby spinach and wait about a minute until the spinach wilts. | 19. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
konbu	1	piece		264.775	0.0	58.905	1.4875
water	2 1/2	cups		0.0	0.0	0.0	0.0
shiitake mushroom	4			-	-	-	-
burdock root	5 1/2	1/2		112.264	27.0369	2.3856	0.2339
water	2 1/2	cups		0.0	0.0	0.0	0.0
konnyaku	10 1/2	ounces	cut	264.775	0.0	58.905	1.4875
sesame oil	3	tablespoons		360.67199999999997	0.0	0.0	40.8
daikon radish	10 1/2	ounces	peeled cut	806.6848	188.6333	23.5159	2.1432
carrot	7	ounces	peeled cut	81.363	19.0112	1.8456	0.4763
lotus root	3 1/2	ounces	peeled cut	73.4252	17.0962	2.5798	0.0992
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sake	4	tablespoons		-	-	-	-
tofu	14	ounces	firm	571.5258	11.0336	68.5434	34.6091
soy sauce	4	tablespoons		16.96	1.5776	2.6048	0.1824
baby spinach green	3 1/2	1/2	cut	264.775	0.0	58.905	1.4875

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.