Wash and clean the Burdock root.Scrub well and remove the dirt.Cut them into a quarter an inch thick diagonal slices.Release in cold water to prevent browning.
Peel your carrot and cut into four. Slice it into thin strips.
Peel the daikon radish and slice them into strips as well.
Cut the Kabocha squash into an-inch squares.
Cut off the base of the cluster of Shimeji, and separate them into bite-size.
Cut in half horizontally and cut into half an inch slices.
Thinly slice the scallion for the garnishing.
I am going to use Abura-age for the protein today. You can use chopped chicken, sliced pork as well.Pour over the boiling water to remove the excess oil. By doing this, the oil is removed, and Abura-age absorbs the delicious broth.Cut them into the same shape as the carrot and Daikon radish.