½ stick konbu dashi (4 gm) + 1 chicken bouillon cube OR 3 chicken bouillon cubes
- Put water into a large pot. Place on a high fire on the stove.
- Add dashi, ginger and/or garlic (if you're adding it).
- Chop and add the burdock, daikon, carrot, Satsuma-imo, potato, and chicken. As you finish chopping the ingredients one-by-one down the list, add them to the pot. Turn down the fire to keep the soup at an even, low boil.
- The konnyaku should be blanched before it is added. To do this, rinse it and then put it in a small pot of water. Bring to a boil and turn it off. Set aside. (Many people don't bother with this step. I just rinse the tied-string type konnyaku before adding it. It's important to blanch it if you're using block konnyaku, though.)
- When the vegetables and chicken are cooked, add the drained konnyaku and atsu-age or tofu and continue cooking.
- If there is any froth on the top of the soup, skim that off and throw it away.
- Add 2-3 T usukuchi soy sauce and 2 T cooking sake. Add more of these to adjust the flavor to your liking.
- Place chopped green onions in deep bowls. Ladle in the soup.