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Soup Kenchin-jiru
We will make Japanese-style soup that contains lots of vegetables. Kenchin-jiru was once a meat or fish dish made for Buddhist monks. We will saute vegetables with oil and then boil them with skipjack fish and shiitake mushrooms.
Ingredients :
How To Make :
1. Slice the tofu into 2cm dice by hand and drain with a filter.
2. Peel the daikon turnip and cut it in half into two parts, then cut it out again so that it becomes four parts. Then slice thinly slanted 5mm in size. Peel the carrots and cut in two lengthwise and thinly sliced with a thickness of 4mm.
3. Rinse the taro, dry and peel the skin. Slice thinly with a thickness of about 5mm. Put the slices in a bowl. Add a pinch of salt, apply salt to the taro with your hands. Then rinse again with water.
4. Drain shiitake mushrooms that have been soaked in water overnight. Leave the soaked liquid to use on the next occasion. Cut and remove part of the shiitake mushroom stem and slice the thin portion of the mushroom umbrella with a thickness of about 1mm.
5. Slice the onion. Remove the white part of the yuzu lemon peel that feels bitter and thinly slices the skin.
6. Heat sesame oil in the frying pan and start with sauteed radishes and carrots. After both have been covered with oil evenly, put in taro, then shiitake mushrooms and finally know.
7. After all the ingredients have been sauteed evenly, add the cakalang dashi broth and 100 ml of shiitake soaked water. Cook over medium heat until boiling. Reduce the heat, add shoyu and boil again for about 20 minutes.
8. After 20 minutes check the texture of the vegetables. If it's soft, taste the soup and add salt if needed. Then turn off the stove. Serve the soup in a bowl and sprinkle with sliced onions and yuzu orange on top. Add Japanese chili powder or togarashi if you like.
We will make Japanese-style soup that contains lots of vegetables. Kenchin-jiru was once a meat or fish dish made for Buddhist monks. We will saute vegetables with oil and then boil them with skipjack fish and shiitake mushrooms.
Ingredients :
- 4cm daikon radish (150g)
- 1/2 carrot (70g)
- 2 taro
- 2 dried shiitake mushrooms
- 1/2 tofu silk (150g)
- 2 tablespoons of sesame oil
- 800ml Drawstring skipjack broth
- (To make dashi broth)
- 100ml shiitake mushroom broth (or 100ml drawstring skipjack broth)
- 1 tablespoon of shoyu
- 1/2 teaspoon of salt
- 2 small leeks
- Slices of Japanese lemon or yuzu orange peel
- Japanese chili powder or togarashi
How To Make :
1. Slice the tofu into 2cm dice by hand and drain with a filter.
2. Peel the daikon turnip and cut it in half into two parts, then cut it out again so that it becomes four parts. Then slice thinly slanted 5mm in size. Peel the carrots and cut in two lengthwise and thinly sliced with a thickness of 4mm.
3. Rinse the taro, dry and peel the skin. Slice thinly with a thickness of about 5mm. Put the slices in a bowl. Add a pinch of salt, apply salt to the taro with your hands. Then rinse again with water.
4. Drain shiitake mushrooms that have been soaked in water overnight. Leave the soaked liquid to use on the next occasion. Cut and remove part of the shiitake mushroom stem and slice the thin portion of the mushroom umbrella with a thickness of about 1mm.
5. Slice the onion. Remove the white part of the yuzu lemon peel that feels bitter and thinly slices the skin.
6. Heat sesame oil in the frying pan and start with sauteed radishes and carrots. After both have been covered with oil evenly, put in taro, then shiitake mushrooms and finally know.
7. After all the ingredients have been sauteed evenly, add the cakalang dashi broth and 100 ml of shiitake soaked water. Cook over medium heat until boiling. Reduce the heat, add shoyu and boil again for about 20 minutes.
8. After 20 minutes check the texture of the vegetables. If it's soft, taste the soup and add salt if needed. Then turn off the stove. Serve the soup in a bowl and sprinkle with sliced onions and yuzu orange on top. Add Japanese chili powder or togarashi if you like.
