Kenojiru ｜ Our Regional Cuisines

1. Put kelp and water for broth in an iron pot and leave it overnight to make broth. The amount of water should be enough to cover all the ingredients.

2. Boil the warabi out of water and let it cool. Soak Japanese butterbur in water and remove salt.

3. Grill the kombu for garnish over a flame and crush by hand. Thaw frozen tofu at room temperature.

4. Grind soybeans finely in a mortar to make zunda.

5. Cut burdock root into thin strips, and cut bracken into 2 cm lengths. Dice radish, carrot, frozen tofu and butterbur, and finely dice fried tofu.

6. Take out the dashi kelp, put daikon radish, carrot and burdock root in an iron pot with dashi broth, heat and simmer slowly from water. When cooked, add the daikon and frozen tofu, and mix with a spatula.

7. When it comes to a boil, add the zunda from 4, give it a stir, and continue to cook.
Dissolve the miso and add the strawberries, deep-fried tofu and kombu for garnish.

8. When mixing, use a spatula to prevent the ingredients from falling apart.
Make a large quantity to reheat and divide into several servings.