Kanagawa Prefecture

Kenchin jiru

Kenchin jiru
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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.