We’re making a hearty root vegetable Kenchin-jiru soup while preparing dashi with dashi packs. In the cold season, a root vegetable-rich soup that warms your body is delightful.
https://www.youtube.com/watch?v=qkK9NuIYF8w
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 30 minutes |
| Servings |
people
|
|
Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
1/2 block Firm Tofu excess water removed 100 g Daikon Radish 50 g Carrots 1/3 piece Konjac 100 g Taros net weight 1 sheet Aburaage thin deep-fried tofu 1/2 Long Green Onion (Naganegi) 600 ml Water 3 packets Dashi Packs 1 tbsp Soy Sauce 2/3 tsp Salt 1/2 tbsp Mirin 1/2 tbsp Sesame Oil Spring Onion Leaves or kujo negi Shichimi Chili Pepper or sansho pepper
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's prepare the konjac. Tear the konjac into bite-size pieces with your hands, place them into a pot of water, and turn on the burner.
- Once it begins to boil, let it boil for 1-2 minutes and then remove it.
- This parboiling process will help remove the unwanted flavor of konjac.
- Next, cut the aburaage, thin deep-fried tofu, in half lengthwise and stack them on top of each other. Cut the aburaage into 1cm (0.4") width strips.
- Let's make Kenchin-jiru soup. First, add sesame oil to a heated pot and stir-fry the ingredients.
- Add the carrot slices, parboiled konjac, taro, and daikon radish.
- Stir-fry over high heat for about 3 minutes.
- The carrot slices should be 2mm (0.1") thick, and the taro and daikon should be 5mm (0.2") thick. Since they are sliced thinner than usual, they cook quickly and absorb flavor well, making it more delicious.
- Now, add the aburaage, thin deep-fried tofu, and lightly stir-fry.
- Then, pour in the water.
- These dashi packs contain coarsely ground bonito flakes, kombu seaweed, dried baby sardines, and shiitake mushrooms, allowing you to make authentic dashi stock quickly.
- Place the ingredients onto the dashi packs to submerge them in the broth.
- Cover with a lid. It'll take about 4 minutes to bring it to a boil. When it begins to boil, reduce the heat to medium-low and then simmer for 10 minutes.
- As this is a soup dish without meat, use plenty of dashi packs to enhance its flavor. There are various types of dashi packs available, so feel free to try them to find your favorite one.
- Now, check if the carrot, daikon, and taro are tender by piercing them with a bamboo skewer.
- Taro is a great ingredient for the soup as it holds its shape well even if thinly sliced. In addition, the taro will thicken the soup and help the kenchin-jiru to stay warm longer.
- Remove the dashi packs and lightly squeeze them.
- Add the soy sauce, salt, and mirin.
- Mix well and bring the heat to high.
- Wrap the tofu in a thick paper towel and let it sit for a while beforehand to remove the excess water.
- Gently place the tofu in the pot to prevent splashing and break the tofu into smaller pieces with a ladle.
- Add the naganegi, long green onions cut into 5mm (0.2") slices diagonally. Now, the colors are more visually appealing.
- Cover and simmer. When the tofu is heated through and the long onions soften, it's ready.
- Ladle the kenchin-jiru into a bowl.
- To prepare quickly, the ingredients are thinly sliced. This will help them absorb the flavor and make it delicious.
- Garnish with chopped kujo-negi, a type of green onion, or spring onion leaves, and sprinkle on shichimi chili pepper to taste.
Recipe Notes
The amount of water that evaporates from the broth may vary depending on the heat level and size of the pot, so adjust the amount of salt accordingly.
