My Mother's Recipe for Kenchin-jiru. Browse new releases, best sellers or classics. Free delivery on eligible orders Search For Recipe. Great recipe for My Mother's Recipe for Kenchin-jiru.
The tofu that goes in at the end should be broken by hand to let it absorb the taste. Recipe by Kittymama My Mother's Recipe for Kenchin-jiru instructions. Cut the daikon and carrot into quarter rounds. You can cook My Mother's Recipe for Kenchin-jiru using 12 ingredients and 3 steps. Here is how you cook that.
Ingredients of My Mother's Recipe for Kenchin-jiru
- It’s 100 grams of Sliced pork belly.
- You need 1/2 of Daikon radish.
- You need 4 of Taro root.
- Prepare 1 of Carrot.
- Prepare 1/2 of Burdock.
- It’s 1/2 of Konnyaku.
- You need 1 small of block Tofu.
- You need 1 slice of Aburaage.
- Prepare 2 tbsp of Vegetable oil.
- Prepare 1000 ml of Water for the dashi stock.
- Prepare 1 tsp of Dashi stock granules.
- Prepare 50 ml of Soy sauce.
Scrape off the burdock skin, and cut diagonally into thin slices. Rub with salt to remove the. To Cook Kenchinjiru Heat a large pot and add sesame oil. Sauté daikon, carrot, taro (satoimo), gobo (burdock root), and konnyaku until the oil coats the ingredients.
My Mother's Recipe for Kenchin-jiru instructions
- Cut the daikon and carrot into quarter rounds. Scrape off the burdock skin, and cut diagonally into thin slices. Rub salt into the konnyaku, and cut into 2 cm cubes. Pour boiling water over the aburaage briefly to drain excess oil, cut into half, then into 5 cm strips. Peel the taro root and cut into 1 cm rounds. Rub with salt to remove the slime. Cut the pork into 2 cm slices..
- Heat oil in a saucepan, and fry all of the chopped vegetables and pork except for the tofu. When everything is well-coated in oil, pour in the water for the dashi stock and bring to a boil. Cook over high heat, skim the scum from the surface, and turn down the heat to low. Once the vegetables have softened, add the soy sauce and dashi stock granules, and taste to adjust. Continue simmering over low heat..
- When the vegetables in Step 2 have absorbed the flavour, add the tofu as you break it up roughly by hand. In our family, we cook on for a while after this point. When the tofu absorbs the taste thoroughly, turn off the heat..
This is based on a Buddhist vegetarian recipe and can either be made with miso, or with soy sauce and salt. My mother always made a version with pork and miso, but recently I've taken to this vegan version because you can really taste all the wonderful vegetables. Richness comes from the intense flavors of the gobo (burdock) and shiitake mushrooms and the creamy sato-imo. Tear Konnyaku into small pieces by hand. Add all the cut vegetables (except green onions) into hot Dashi, and cook at medium low heat, covered, until tender.