Wrap the tofu in paper towels, place a weight on top, and let it drain for about 30 minutes to remove excess water.

Cut the daikon and carrot into thin quarter slices, slice the shiitake mushrooms thinly, cut the scallion diagonally into thin slices, and remove the strings from the snow peas before cutting them into thin strips.

Bring a pot of water to a boil. Parboil the konnyaku for 2–3 minutes, then drain and let cool slightly. Cut into thin quarter slices.

Heat the sesame oil in a pot. Add the prepared vegetables and konnyaku, and sauté until the vegetables start to soften.

Add 3 1/3 cups water (800 ml) and bring to a boil over high heat. Once boiling, reduce the heat, skim off any foam, then add the sake, salt, and crumble in the tofu by hand.

Simmer for 2–3 minutes, then add the light soy sauce and snow peas. Give it a quick simmer and turn off the heat.

Ladle into bowls and sprinkle with shichimi togarashi to taste before serving.