Ibaraki Prefecture

Tsuke Kenchin

Tsuke Kenchin
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Ingredients (for 4 person)

  • burdock root 40g
  • radish 100g
  • carrot 40g
  • taro 4 pcs.
  • konnyaku 1/3 sheet
  • tofu 1/2 tofu
  • fresh shiitake mushroom 3 pieces
  • dried taro's stem 5g
  • soup stock 6 cups
  • red miso 3 tbsp.
  • Salad oil 2 tbsp.
  • buckwheat noodles 4 servings

How to cook

  • 1. Cut burdock root into small pieces, soak in water to remove the scum, cut radish and carrot into chunks, and shiitake mushroom into thin strips.

  • 2. Cut taro into round slices, tear konnyaku into bite-size pieces, and return taro's stem to water and cut into small pieces about 1 cm in diameter.

  • 3. Dice tofu into 1 cm cubes.

  • 4. Saute 1 and 2 in oil until softened, then add broth and simmer slowly.

  • 5. When the ingredients come to a boil, add the red miso paste and tofu and bring to a simmer.

  • 6. Boil soba noodles, rinse in cold water, and serve with kenchin-jiru.

Recipe Arrangements

If desired, you can use half miso and half soy sauce.

provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council)

* Recipes vary depending on the region and home.

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