Water (including the soaking liquid from the shiitake mushrooms)
Soak the dried shiitake mushrooms for at least 20 minutes in water to rehydrate.
Cut the aburaage in half, and then cut into half again diagonally to make triangles. Pour boiling water over them to remove the excess oil.
Cut the daikon radish into quarters lengthwise and then slice 1 cm thick. Cut the carrot roughly.
Wrap the daikon radish and carrot pieces together in a piece of plastic wrap. Microwave for 5 minutes at 500 W.
Cut the stem ends off the rehydrated shiitake mushrooms, and cut the caps in half.
Put the soaking liquid and water (250 ml combined) in a pan and heat. When it comes to a boil, put in the daikon radish, carrot, shiitake mushrooms, aburaage and the ● ingredients. Simmer over medium heat.
When the cooking liquid has reduced to about 1/4, turn off the heat, transfer to a bowl and serve.
Story Behind this Recipe
This used to be on the menu at the company canteen. They didn't use dried shiitake mushrooms, but I thought they'd add more umami to the dish so I added them to the recipe.
By microwaving the daikon radish and carrot beforehand, they become tender in a shorter time when simmered, making the dish much easier.