Pour boiling water over atsuage and cut into eighths.
Wash the satoimo and boil it in a pan for about 7 minutes. Remove from heat and place the satoimo in cold water. Peel the skin and cut into bite-sized pieces.
Boil konbu dashi in a pot and add satoimo. Reduce heat and simmer for about 10 minutes or until soft.
Add atsuage, grated ginger, sake, mirin and soy sauce (to taste) and continue to simmer for another 10–15 minutes.
Arrange satoimo and atsuage in 4 individual shallow bowls and serve with some broth.
© 2018 All rights reserved. Published by Marshall Cavendish.