Boiled Bamboo shoot, Koyadofu (freeze dried tofu), Okura (gumbo), sugar, salt, soy sauce, sake, dashi stock
- Cut boiled bamboo shoots (in case you use a big bamboo shoot, lightly score with a knife). Boil about 30 – 40 min. at medium heat with dashi stock, sugar salt, add soy sauce just for coloring
- Soak Koyadofu; put Koyadofu into 90℃ hot water, and turn it up and down. When it becomes quadruple size, put it into cold water, then drain slightly. Cut to pieces
- Season dashi stock with sugar and salt (a little bit sweet). Finally add a little bit of sake, cook Koyadofu about 30 – 40 min. at medium heat. (below boiling point, season it at medium heat)
- Cut Okura’s root base and boil in hot water with a bit of salt. Put it into cold water. Soak it in dashi stock that is seasoned with sugar and salt.
- Serve them in a bowl.