A rich and hearty vegetarian stew with vegetables, tofu, and the interesting ingredient called konnyaku
Recipe inspired by Elizabeth Andoh's "Soy-Stewed Chicken with Vegetables" on page 254 of Washoku
Variation: You can also use shiritake, a noodle-like product made out of konnyaku. To prepare it, rinse it thoroughly after opening the package, cut the threads into shorter pieces if desired, then follow the same dry roasting process as for the konnyaku block.
Note: the roll cut is used to create uneven shapes that have extra surface area for flavor absorption or to reduce the chance of sticky during stir-frying. However, it also makes for vegetables that can be tough to pick up using chopsticks.