Cooking Steps

1. 

   Step1:First wipe the kunbu with kitchen paper, then put it into the pot. Add 400ml water and heat it u

2. 

   Step2:When it is close to boiling, take out the laminarin. Continue to boil the water. Add in the wooden fish and cook for 2 minutes on a low heat

3. 

   Step3:Turn off the fire and filter. Finish the Japanese sou

4. 

   Step4:Wash taro. Boil in cold water for 1015 minutes. Remove and peel

5. 

   Step5:Skin the squid. Punch the flower knife on the inside side

6. 

   Step6:Cut into small piece

7. 

   Step7:Add raw soy sauce, salt, sugar, sake to the pot and boil over medium heat. Add squid and cook until the color changes

8. 

   Step8:Take out the squid after discoloration. Keep the sauce. Add the stock. Put in the peeled taro. Boil the taro. Cover the pot and cook for 1520 minutes until the taro is soft and waxy

9. 

   Step9:Put the soup into a bowl. Leave a small part in the pot. Put the squid and water starch into it. Cook until the soup is thick, and then it will be served

10. 

    Step10:Decorate with boiled carrots and Holland beans. Finally, put a little wooden fish flowers. Enjoy