Ingredients with Measurements:
- 1 lb. cod fillet, cut into bite-sized pieces
- 1 burdock root, peeled and sliced
- 1 carrot, sliced
- 1 onion, sliced
- 2 shiitake mushrooms, sliced
- 1/2 cup of sliced konnyaku
- 1/2 cup of sliced aburaage
- 1/2 cup of sliced tofu
- 1/2 cup of sliced green onions
- 1/4 cup of soy sauce
- 1/4 cup of sake
- 1/4 cup of mirin
- 6 cups of dashi stock
- Salt and pepper to taste
- 2 tbsp. of vegetable oil
Special equipment needed:
- Large pot
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, burdock root, and carrot to the pot and sauté for 5 minutes.
3. Add the shiitake mushrooms, konnyaku, and aburaage to the pot and sauté for another 3 minutes.
4. Pour in the soy sauce, sake, and mirin, and stir well.
5. Add the dashi stock to the pot and bring to a boil.
6. Reduce the heat to low and simmer for 10 minutes.
7. Add the cod, tofu, and green onions to the pot and simmer for another 5 minutes.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 15g
Protein: 28g
Substitutions for ingredients:
- You can substitute the cod with any white fish of your choice.
- If burdock root is not available, you can use parsnips instead.
- You can substitute shiitake mushrooms with any other type of mushroom.
- If you cannot find konnyaku, you can use glass noodles instead.
- If aburaage is not available, you can use fried tofu instead.
Variations:
- You can add other vegetables such as spinach, daikon, or cabbage to the pot.
- You can substitute chicken or beef for the cod.
- You can add udon noodles to the pot for a heartier meal.
Tips and tricks:
- Soak the burdock root in water for 10 minutes before slicing to remove any bitterness.
- Use a sharp knife to slice the burdock root thinly.
- Make sure to simmer the soup on low heat to avoid overcooking the fish.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a garnish of sliced green onions on top.
Garnishes:
- Sliced green onions
Pairings:
- Serve with a side of steamed rice.
Suggested side dishes:
- Steamed rice
- Pickled vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
- Kenchin Jiru is a traditional Japanese soup that originated in the Kencho-ji temple in Kamakura during the 13th century.
Flavor profiles:
- The soup has a savory and slightly sweet flavor from the soy sauce, sake, and mirin.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Japanese