Language

Kanagawa Prefecture

Kenchin jiru

Kenchin jiru
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Main lore areas

Kamakura, all over Japan

Main ingredients used

konnyaku, burdock root, lotus root, carrot, daikon radish, taro, tofu, dried shiitake mushroom, komatsuna

History/origin/related events

This dish is made by frying daikon radish, carrots, and other vegetables in oil and then simmering them. There are various theories as to its origin. One theory is that the Japanese word "makijen," a type of Chinese vegetarian cuisine known as fucha, became Japanese, while another says that "Kencho soup" made at Kenchoji Temple in Kamakura came to be called "Kenchin Jiru" at some point.
Kenchin Jiru is now served in many parts of Japan, but it has been served at Kenchoji Temple for more than 700 years, and according to one theory, it spread throughout the country as monks trained at Kenchoji Temple were dispatched to various regions. Kenchoji's Kenchin Jiru is a vegetarian dish, which means that no animal products are used, and the broth is made from kelp and shiitake mushrooms. Despite its image as a vegetarian dish, Kenchin Jiru is made from vegetable scraps left over from other vegetarian dishes, which is why so many vegetables are used in Kenchin Jiru.
Kenchin-jiru is made with tofu, which is said to have originated when the first abbot of Kenchoji Temple picked up tofu that had been dropped by ascetic monks, washed it, and put it in the soup.

Opportunities and times of eating habits

Tofu is eaten throughout the year, but it is especially popular during the cold season because of its use of root vegetables and the fact that it is a warm soup. In some areas of the Kanto region, it is sometimes eaten in conjunction with seasonal events such as Setsubun and Ebisu-ko.

How to eat

Cut konnyaku and vegetables into bite-size pieces. Saute the chopped ingredients in sesame oil, add broth, and simmer over low heat. When the vegetables become soft, add salt and soy sauce, simmer further, and add tofu, breaking it up with your hands. Various arrangements of ingredients are made depending on the households and regions.

Efforts for Preservation and Succession

In addition to being commonly made at home, it is also served at restaurants in various regions.
At the Kencho Festival held at Kenchoji Temple in 2018 and 2019, Kenchin Jiru made in a large pot was served to visitors. At the Kenchoji Setsubun Festival held every February, Kenchin Jiru is also served at the meal for those who participate in the bean-throwing ceremony as lucky men and women.
In addition, Kenchin Jiru is served three times a year as a local dish at elementary school lunch programs in Kamakura City.

RECIPE

Ingredients (For 2-3 persons)

  • daikon radish 40g
  • carrot 30g
  • lotus root 30g
  • burdock root 30g
  • taro 30g
  • Black konnyaku 1/8 sheet
  • Dried shiitake mushrooms (Shojin Dashi stock) 2 or 3 pieces
  • momen tofu 1/6
  • Daikon radish leaves (or komatsuna) a pinch
  • Shojin Dashi stock 400 ml
  • sesame oil 2 tbsp.
  • soy sauce 1 and 1/3 tbsp.
  • salt Appropriate amount
  • mirin a pinch
  • sake a pinch

How to cook

  • 1. Make Shojin dashi stock (see below for recipe).

  • 2. Cut daikon radish, carrot and lotus root into chunks (do not peel).

  • 3. Cut burdock root into thin strips and cut into half-moon slices (only wash the mud off, do not peel).

  • 4. Peel and cut taro bite-sized pieces, then rinse with salt to remove any sliminess.

  • 5. Take out dried shiitake mushrooms when the shiitake mushrooms become soft, remove the stones from the mushrooms and chop.

  • 6. Boil konnyaku, pierce with chopsticks, and tear into bite-sized pieces with a teacup or spoon. Dry konnyaku in a pan and pat dry to soak up the flavor.

  • 7. Drain the tofu and remove as much water as possible.

  • 8. Boil daikon radish leaves (or komatsuna) and cool in ice water. Remove water and cut into small pieces.

  • 9. Heat sesame oil in a pan and saute konnyaku, burdock root, lotus root, carrot, daikon radish, and taro, in that order. Add a little cooking sake.

  • 10. When the vegetables have absorbed the oil and are slightly cooked, add the dashi broth. Add dried shiitake mushrooms at the same time.

  • 11. Remove the scum while adjusting the heat so that it does not boil over.

  • 12. Once the vegetables are cooked, simmer over low heat for 1 to 2 hours.

  • 13. Season with salt, soy sauce and mirin. (After the salt is blended, add the soy sauce and season a little more strongly.)

  • 14. When the vegetables are well seasoned, add the tofu, breaking it up with your hands (low heat).

  • 15. After seasoning, add a little sesame oil to give the dish an aromatic finish.

  • 16. Serve in bowls. Finally, garnish with a little green radish leaves.

    [Shojin Dashi stock]
    Materials (900 ml)
    10 cm dried kelp, 2-3 dried shiitake mushrooms, 1000 ml water

    [How to cook]
    Cut kelp into 2 cm cubes. Put water, kelp, and shiitake mushrooms in a pot and refrigerate overnight.
    Put the pot on the fire and scoop out the scum.
    Simmer over low heat for 30 minutes to 1 hour.
    Cool and store (place the pot in ice water and cool quickly).

Recipe Arrangements

provider : Kenchoji Temple

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.