Kenchin jiru ｜ Our Regional Cuisines

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).