Kenchin Yaki

Mrs. Takeo Isoshima

Servings 6 – 8

• 1 carrot
• 1 daikon (turnip)
• 1 small gobo (burdock)
• 6 medium dasheen (ko-imo)
• 12 small dried mushrooms
• 1 konnyaku
• 1/2 chikuwa (fish cake)
• 1/2 tofu
• 1 tablespoon oil
• Green onions, cut in 1″ lengths
• 1 qt. water
• 2 tablespoons shoyu
• 1 1/2 teaspoons salt
• 1/4 teaspoon gourmet powder

Soak mushrooms in enough water to cover for 10 to 15 minutes. When soft, squeeze out excess water. Cut off stems and cut in halves.

Cut carrots, daikon, gobo in thin slices.

Tear off konnyaku into small pieces with fingers, (rather than slicing with knife).

Cut chikuwa and dasheen into 1/4 inch slices.

Directions for cooking:

Heat oil in pot. Sauté tofu, breaking into small pieces as you sauté. Add mushrooms, carrots, daikon, gobo, konnyaku and sauté for 3 to 5 minutes.

Add 1 quart water, dasheen and chikuwa.

Cook until vegetables are tender and add shoyu, salt, gourmet powder and green onions and simmer for 5 minutes. Serve hot.