Japanese Shojin Ryori

Prepare the dashi broth: Combine the dried kombu and shiitake mushrooms in a large bowl with 6 cups of cold filtered water. Let soak for at least 30 minutes (or overnight in the refrigerator) until the water turns a light golden colour and the kombu has softened.

Make the kombu dashi: Transfer the soaking water with kombu and shiitake to a clay pot or saucepan. Gently heat over medium-low flame. Just before the water reaches a boil, remove the kombu with chopsticks — boiling kombu makes the broth bitter. Continue simmering the shiitake for 10 minutes, then remove and slice for later use. Season the broth with a pinch of sea salt.

Prepare the kinpira vegetables: Peel and julienne the burdock root into thin matchsticks. Immediately place in cold water to prevent browning and remove bitterness — soak for 10 minutes. Slice the lotus root into thin rounds and cut the carrot into matchsticks. Drain and pat dry the burdock root.

Cook the kinpira burdock and lotus root: Heat sesame oil in a cast iron pan over medium heat. Add the burdock root and stir-fry for 3 minutes until lightly golden. Add the lotus root and carrot, continuing to stir-fry for 2 more minutes. Add tamari soy sauce and mirin, tossing to coat. Cook until the liquid is absorbed and vegetables are glazed. Sprinkle with toasted sesame seeds.

Prepare the tofu and wakame soup: Rehydrate the dried wakame in warm water for 5 minutes, then drain and cut into bite-sized pieces. Cut the silken tofu into 2cm cubes with care — silken tofu is delicate. Gently warm the dashi broth over low heat. Add the wakame and sliced shiitake mushrooms. Carefully lower the tofu cubes into the broth and warm through for 2 minutes without stirring.

Cook the brown rice: Rinse the brown rice until the water runs clear. Cook in a clay pot or rice cooker with 3 cups of water. Bring to a boil, then reduce to the lowest heat, cover tightly, and cook for 45 minutes. Remove from heat and let steam for 10 minutes without lifting the lid. Fluff gently with a wooden paddle and sprinkle with black sesame seeds.

Make the quick pickles and plate the meal: Thinly slice the daikon and cucumber. Toss with rice vinegar, a pinch of sea salt, and a little sugar. Let sit for 10 minutes to lightly pickle. Arrange the complete Shojin Ryori meal: a bowl of brown rice, the warm dashi broth with tofu and wakame garnished with yuzu zest, the kinpira burdock root, steamed lotus root, and the quick pickles. Garnish with fresh shiso leaves. Serve with mindful gratitude.