Tsuke Kenchin ｜ Our Regional Cuisines
RECIPE
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.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
