Ingredients with Measurements:
- 4 cups of water
- 1/2 cup of soy sauce
- 1/4 cup of sake
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1/2 cup of daikon radish, chopped
- 1/2 cup of carrot, chopped
- 1/2 cup of burdock root, chopped
- 1/2 cup of lotus root, chopped
- 1/2 cup of shiitake mushrooms, sliced
- 1/2 cup of tofu, cubed
- 1/4 cup of green onion, chopped
- 2 tablespoons of sesame oil
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Grater
Step-by-step instructions:
1. In a large pot, combine water, soy sauce, sake, sugar, and salt. Bring to a boil over medium heat.
2. Add daikon radish, carrot, burdock root, and lotus root. Simmer for 10 minutes.
3. Add shiitake mushrooms and tofu. Simmer for another 5 minutes.
4. In a separate pan, heat sesame oil over medium heat. Add green onion, ginger, and garlic. Sauté for 2 minutes.
5. Add the sautéed mixture to the pot and simmer for another 5 minutes.
6. Serve hot and garnish with additional green onion if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 2000mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugar: 5g
Protein: 6g
Substitutions for ingredients:
- Daikon radish can be substituted with turnips.
- Burdock root can be substituted with parsnips.
- Lotus root can be substituted with potatoes.
Variations:
- Add udon noodles for a heartier meal.
- Use vegetable broth instead of water for a richer flavor.
- Add miso paste for a different flavor profile.
Tips and tricks:
- Soak shiitake mushrooms in warm water for 10 minutes before slicing.
- Use a mandoline slicer for even slices of vegetables.
- Add more or less soy sauce depending on your taste preference.
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 side of rice.
Garnishes:
Additional chopped green onion or cilantro.
Pairings:
Serve with a side of pickled vegetables.
Suggested side dishes:
Rice or steamed vegetables.
Troubleshooting advice:
If the soup is too salty, add more water to dilute the flavor.
Food safety advice:
Make sure all vegetables are thoroughly washed before chopping.
Food history:
Kenchin-jiru is a traditional Japanese soup made with root vegetables and tofu. It originated from the Kencho-ji temple in Kamakura, Japan.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve hot as a main dish or as a side dish with rice.
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Region: Japanese