1. Reconstitute the daikon strips in clean water.

The Kouya tofu and the dried daikon strips are home made. This is a temple after all.

2. Cut fresh potatoes into bite sized chunks. Cut fresh carrots thinly, similar to the dried daikon strips.

3. Sauté the vegetables in oil making sure they are evenly coated. Wring the moisture out the daikon strips and put them in. Add sugar and enough dashi to cover and simmer.

After the vegetables have simmered for a while, season lightly with soy sauce. When the soup has reduced, it's done. So...

Unzan can you watch the pot for a bit.

Shou. How is the daikon and tofu?

I think it's about time.

I'll be doing the tofu so I'll leave the daikon to you.

Got it.

1. Let the boiled tofu cool. Lightly squeezing it, insert cheese into the opening.

For cheese, use a light variety like mozzarella or ricotta.

Ah... Is cheese really okay in this temple. (suika)

Not really but Nazrin insisted.

Shut it!