2 cups Lotus Root (Renkon), peel root until smooth, cut off ends and slice to 1/4 inch thick. Soak in water for 10 minutes. Drain, place in saucepan and add enought water to cover.
Add 2 Tbsp. Rice Vinegar to keep root white.
2 cups Banboo Shoots, sliced to 1/4 inch thick
1 cup Carrots, peeled and cut into shapes of flowers (sliced to 1/4 inch think)
2 cups Konnyaku, soak and rinse, sliced to 1/4 inch slices and shape into a ribbon (make a 1 inch lenghtwise cut and pull one end through hole, forming a ribbon).
15 Pea Pods, remove strings ans rinse and cook.
2 cups Sato Imo (Taro Root), peel and wash with a little salt to get rid of stickiness, cut into chunks or slice 1/2 inch thick
2 cups Dashi
1/2 cup Sugar
1 to 2 tsp. Salt
1/2 tsp. MSG (optional)
2 to 4 Tbsp. Soy Sauce
Cook vegetabled in sauce until done. Cook approx. 20 minutes, except pea pods (add at the end). Cook Sato Imo separately in remaining liquid.
Optional additional ingredients: Prepared Konbumaki (seaweed): soak in cold water for 10 to 15 minutes, then boil in the same water for 15 minutes. Daikon Radish, Shiitake Mushrooms or Chicken may also be added.