Konjac(=yam cake) no Miso Oden ｜ Our Regional Cuisines

1. Put the ingredients for ama-miso into a saucepan and stir over low heat, stirring continuously with a wooden spoon to prevent burning. When fine bubbles start to form, turn off the heat. Miso paste will become tough when it cools down, so you can loosen it.

2. Wash konjac potato and cut into 2 to 3 cm (.8 to 1.2 inches) dice. Put the cut potatoes in a blender, add 440 ml of water and blender for 20-25 seconds, put into a large pot, add 260 ml of water and leave for 15-20 minutes.

3. Boil water and dissolve the soda wash in 50 ml of boiling water.

4. Put the pot from 2 on the fire, add 80 ml of boiling water, and knead over high heat for about 5 minutes to prevent lumps from forming.

5. Reduce heat to low, add 40 ml of 3, knead for 2 to 3 minutes to prevent lumps from forming, and then turn off the heat.

6. Pour 5 into a mold (such as a rectangular heat proof tupperware), making sure there are no gaps, and pour in the remaining 10 ml of 3, spreading it out so that the surface does not dry out.

7. Add water (not included in the quantity) to 6 to a height of about 1 cm (0.4 inches). Cut the hardened konjac in half, place in a separate pot of boiling water (not included in the quantity), bring to a boil again, and cook over high heat for 20 to 30 minutes. Press the konjac with a wooden spatula, and if the konjac is hard, it is a sign that the scum has been removed.

8. Cut 7 into triangles and pour the sweet soybean paste.