Cut the carrot into thin strips about 5mm wide. Open the aburaage sheets and pour hot water over both sides to remove excess oil, then pat dry with kitchen paper.

Wash the kampyo strips and rub them with 1 tsp of salt. Boil them in hot water for about 3 minutes until softened, then drain.

Place zenmai and carrot strips on the aburaage sheets, roll them tightly from one end, and tie each roll securely with kampyo strips. Repeat to make 4 rolls.

Combine all the seasoning ingredients in a pot to prepare the simmering broth.

Place the rolls in the pot, cover with a drop lid and the pot lid, and simmer over medium heat for 10 minutes. Remove the lids and simmer on low heat for another 3 minutes.