Ingredients with Measurements:
- 1 block of konnyaku (200g)
- 1 can of bamboo shoots (227g)
- 1 medium carrot, sliced
- 1 medium onion, sliced
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced burdock root
- 1/2 cup of sliced lotus root
- 1/2 cup of sliced taro root
- 1/2 cup of sliced daikon radish
- 1/2 cup of sliced celery
- 1/2 cup of sliced green onion
- 1/4 cup of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sake
- 1 tablespoon of mirin
- 6 cups of water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the konnyaku under cold water and cut it into bite-sized pieces.
2. Drain the bamboo shoots and slice them into bite-sized pieces.
3. In a large pot, add the water, soy sauce, sugar, sake, and mirin. Bring it to a boil.
4. Add the konnyaku, bamboo shoots, carrot, onion, shiitake mushrooms, burdock root, lotus root, taro root, and daikon radish to the pot. Simmer for 10 minutes.
5. Add the celery and green onion to the pot and simmer for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 120
Fat per serving: 0.5g
Carbohydrates per serving: 25g
Protein per serving: 5g
Substitutions for ingredients:
- Konnyaku: can be substituted with tofu or shirataki noodles
- Bamboo shoots: can be substituted with canned or fresh water chestnuts
- Burdock root: can be substituted with parsnips or turnips
- Lotus root: can be substituted with sweet potatoes or yams
- Taro root: can be substituted with potatoes or carrots
- Daikon radish: can be substituted with regular radishes or jicama
Variations:
- Add chicken or beef for a meatier version.
- Use vegetable broth instead of water for a richer flavor.
- Add miso paste for a more savory taste.
Tips and tricks:
- Soak the konnyaku in water for 10 minutes before cooking to remove any unwanted flavors.
- Cut the vegetables into similar sizes for even cooking.
- Adjust the seasoning to your taste.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of green onion on top.
Garnishes:
Green onion, sesame seeds, or nori flakes.
Pairings:
Steamed rice or udon noodles.
Suggested side dishes:
Miso soup or a simple salad.
Troubleshooting advice:
- If the soup is too salty, add more water.
- If the soup is too bland, add more soy sauce or salt.
Food safety advice:
Make sure all vegetables are thoroughly washed before cooking.
Food history:
Kenchin Jiru is a traditional Japanese soup that originated from Buddhist cuisine. It is a vegetarian soup that is made with a variety of vegetables.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Japanese