Ingredients with Measurements:
- 1 large carrot, peeled and thinly sliced
- 1/2 onion, chopped
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup bamboo shoots, sliced
- 1/2 cup konnyaku noodles, cut into small pieces
- 1/2 cup aburaage (deep-fried tofu), cut into small pieces
- 1/2 cup daikon radish, peeled and thinly sliced
- 1/2 cup burdock root, peeled and thinly sliced
- 1/2 cup soybean sprouts
- 4 cups dashi (Japanese soup stock)
- 1/4 cup soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large pot
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, bring the dashi to a boil.
2. Add the carrot, onion, shiitake mushrooms, bamboo shoots, konnyaku noodles, aburaage, daikon radish, and burdock root to the pot.
3. Reduce the heat to medium and simmer for 10 minutes.
4. Add the soybean sprouts to the pot and simmer for an additional 5 minutes.
5. In a small bowl, mix together the soy sauce, sake, and mirin.
6. Add the soy sauce mixture to the pot and stir well.
7. Season with salt and pepper to taste.
8. Ladle the kenchin-jiru into bowls and garnish with chopped green onions.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat per serving: 2g
Carbohydrates per serving: 20g
Protein per serving: 6g
Substitutions for ingredients:
- If you can't find konnyaku noodles, you can substitute with shirataki noodles.
- If you can't find aburaage, you can substitute with regular tofu.
- If you can't find burdock root, you can substitute with parsnips.
Variations:
- Add other vegetables such as cabbage, spinach, or sweet potato.
- Use chicken or beef broth instead of dashi for a non-vegetarian version.
- Add cooked udon noodles or rice for a heartier meal.
Tips and tricks:
- Soak the konnyaku noodles in water for a few minutes before cutting them into small pieces to make them easier to handle.
- Use a mandoline or vegetable slicer to thinly slice the vegetables for a more uniform texture.
- Adjust the seasoning to your liking by adding more or less soy sauce, sake, or mirin.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kenchin-jiru in a pot over medium heat until heated through.
Presentation ideas:
Serve the kenchin-jiru in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions
Pairings:
Serve with steamed rice and pickled vegetables for a complete meal.
Suggested side dishes:
Pickled vegetables, steamed rice
Troubleshooting advice:
- If the soup is too salty, dilute it with more dashi or water.
- If the soup is too bland, add more soy sauce or salt.
Food safety advice:
Make sure to wash all vegetables thoroughly before using them in the recipe.
Food history:
Kenchin-jiru is a traditional Japanese soup that originated in Buddhist temples. It is a vegetarian soup made with a variety of vegetables and is named after the Kencho-ji temple in Kamakura.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese