Vegetable Stew with Bean Curd, KENCHIN Style 　　　(Kenchin-jiru)
1 regular bean curd cake (momen-doufu)
1 burdock root (gobou)
1/2 piece fried bean curd (aburaage)
1/2 carrot (ninjin)
1/4 daikon radish			gobou	aburaage
6 taro (koimo)
1/2 devil's tongue jelly (konnyaku)
6 leaves spring leek (negi)
4 cups bonito and kelp soup (dashi)
a pinch of salt (shio)			konnyaku	koimo
3 tbsp soy sauce (shouyu)
canola oil (sarada-yu)
1. Peal the taros, boil and cut into halves. 2. Peal the daikon radish and cut into thin quarter rounds. Peal the carrot and cut into thin quarter rounds. 3. Wash burdock root with a kitchen brush and scrape the skin with the back edge of a kitchen knife. Shave the burdock root as if sharpening a pencil, and dip in water with vinegar to remove biterness. 4. Boil the devil's tongue jelly and cut into thin and small rectangles. 5. Soak the dried bean curd in hot water and cut into 1cm rectangles. 6. Cut the spring leek in thin round. 7. Fry daikon radish, carrot, taro, burdock root, devil's tongue jelly and fried bean curd in a pan with a little oil. Add bonito and kelp soup and simmer until soft. 8. Add broken bean curd and simmer. Then add salt and soy sauce. 9. Dish up into individual bowls and sprinkle spring leek. Serves 4