Soak the kombu in cold water until soft, then cut into 1.5 cm long and 1.5 cm wide pieces and tie into knots. Place the shiitake mushrooms in a heat-resistant container. Pour in plenty of tepid water, cover with cling film, then heat for 2 minutes in the microwave. When cool enough, cut off their stalks.
Cut the carrot and burdock into pyramid shapes by angling the knife.
Peel the lotus root, then slice into 1 cm thick rings. Place in a heat-resistant container, cover with cling film and heat for about 5 minutes. Heat the satoimo in the microwave for around 20 seconds, rub their skins off using a tea towel, then place in the microwave again and heat for a further 4 minutes.
Blanch the mange tout in salted water. Immerse in cold water and dry.
Heat the stock together with (1), (2) and (3) in a pan over a high heat. Once boiled, remove the scum from the surface and turn the heat down to medium. Place a pre-moistened drop lid directly on top of the ingredients. Simmer for about 10 minutes. When the vegetables are tender, remove from the heat.
Place into, a serving dish and add the mange tout from (4) and, if you like, Some yuzu peel, which is cut into thin matchsticks.