Kenchin Jiru

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1. 1
   Boil the konnyaku in water with the 1 teaspoon salt for 3 minutes to remove the smell. Drain and leave to cool, then cut into small pieces with a teaspoon to create an uneven surface, which will absorb more of the flavors. Set aside.
2. 2
   Rinse the aburaage in just-boiled water, then wipe dry with a paper towel to remove the excess oil on the surface. Cut into bite-sized pieces.
3. 3
   Add the toasted sesame oil to a large saucepan over a medium heat. Fry the chopped carrot, renkon (lotus root), sweet potato, daikon radish, and konnyaku for 2 minutes. Stir in the shiitake and aburaage and let the oil coat all the ingredients. Add 2 tablespoons of the soy sauce to season.
4. 4
   Pour in the dashi and bring to a boil with the lid on.
5. 5
   Once boiling, add the sake and the remaining 2 tablespoons of soy sauce. Turn down the heat, cover with the lid again and simmer for a final 20 minutes until the vegetables are tender and cooked through.
6. 6
   When ready to serve, crush up the tofu by hand and add with the snow peas to the soup. Stir and bring to a boil again to serve hot.