Kenchinjiru

Ingredients

• 30 grams shiitake mushrooms dried (3 large mushrooms)
• 3.5 cups water boiling
• 1 tablespoon vegetable oil 
• 140 grams carrots peeled sliced (, )
• 140 grams daikon radish peeled sliced (, )
• 1 teaspoon brown sugar 
• 0.3 cup rice wine 
• 140 grams taro peeled chopped (, )
• 300 grams tofu firm crumbled (squeezed and )
• 2 tablespoons soya sauce 
• 1 teaspoon salt 
• 100 grams edamame shelled
• 1 serving japanese shochu (optional garnish)
• 8 grams frangelico 
• 70 grams frangelico shaved peeled (, )

Equipment

• bowl
• pot

Directions

1. Lightly rinse the dried shiitake mushrooms to remove dust or dirt and put them in a bowl along with the konbu and 3 1/2 cups of boiling water.
2. Let these rehydrate for 30 minutes.
3. Prepare the other vegetables while you wait for the mushrooms to rehydrate.
4. When the shiitake has rehydrated, squeeze the extra liquid out of them, and reserve the liquid.
5. Remove and discard the stems from the mushrooms and chop up the caps. Discard the konbu.
6. Add the vegetable oil to a heavy-bottomed pot over medium heat and saute the carrots, gobo, and daikon along with the brown sugar until they are fragrant (about 5 minutes).
7. Add the sake and then allow the alcohol to burn off before proceeding.
8. Add the reserved shiitake soaking liquid into the pot, but don't pour in the sediment at the bottom of the bowl, as it may contain some grit.
9. Add the taro, soy sauce, and salt, and let the Kenchinjiru simmer until the vegetables are tender and the soup is flavorful (about 20-30 minutes).
10. Finish the soup by adding the tofu and edamame during the last few minutes of cooking. Adjust the salt to taste and garnish with mitsuba.