Warm Kenchin-jiru (Japanese Vegetable Soup) with Photos

Name: Warm Kenchin-jiru (Japanese Vegetable Soup) with Photos
Yield: Serves about 6 to 7 servings
Ingredients: 7 oz (200 g) thinly sliced pork; 1/4 daikon radish; 5-6 taro roots; 3/4 carrot; 1/2 thick burdock root; 1 sheet aburaage (fried tofu pouch); 1/2 block konnyaku (konjac yam cake); 1 long green onion (negi); 1 block firm tofu; 1 tablespoon sesame oil; 5 cups dashi broth (about 1.2 liters); 4 tablespoons sake; 2 tablespoons soy sauce; 1 tablespoon mirin; 1/2 tablespoon salt

たうんびー @cook_40022424

Kenchin-jiru is a soup I always crave when the weather gets cold. I've included step-by-step photos to make the cutting techniques easy to follow.

About this recipe:
This is our family's classic kenchin-jiru.

Kenchin-jiru is a soup I always crave when the weather gets cold. I've included step-by-step photos to make the cutting techniques easy to follow.

About this recipe:
This is our family's classic kenchin-jiru.

たうんびー @cook_40022424

Kenchin-jiru is a soup I always crave when the weather gets cold. I've included step-by-step photos to make the cutting techniques easy to follow.

About this recipe:
This is our family's classic kenchin-jiru.

Kenchin-jiru is a soup I always crave when the weather gets cold. I've included step-by-step photos to make the cutting techniques easy to follow.

About this recipe:
This is our family's classic kenchin-jiru.

Saved

Ingredients

Serves about 6 to 7 servings

7 oz (200 g)thinly sliced pork
1/4daikon radish
5-6taro roots
3/4carrot
1/2thick burdock root
1 sheetaburaage (fried tofu pouch)
1/2 blockkonnyaku (konjac yam cake)
1long green onion (negi)
1 blockfirm tofu
1 tablespoonsesame oil
5 cupsdashi broth (about 1.2 liters)
4 tablespoonssake
2 tablespoonssoy sauce
1 tablespoonmirin
1/2 tablespoonsalt

Saved

Steps

1

Cut the pork into bite-sized pieces.
2

Peel the taro roots and slice into 1/2-inch (1 cm) rounds. Parboil briefly, then rinse off the sliminess.
3

Peel the daikon and cut into 1/4-inch (5 mm) half-moon or quarter slices.
4

Peel the carrot and cut into 1/4-inch (5 mm) half-moon slices.
5

Scrub the burdock root with crumpled aluminum foil to remove the skin. Slice thinly on a diagonal and soak in water.
6

Parboil the konnyaku, then slice thinly into bite-sized pieces.
7

Pour boiling water over the aburaage to remove excess oil, then cut into strips.
8

Slice the white part of the green onion into thin rounds. Slice the green part thinly for garnish.
9

Roughly crumble the tofu and drain in a strainer.
10

Heat the sesame oil in a large pot. Add ingredients 1–7 (except the green onion) and sauté. Add the dashi broth and sake, then simmer gently over low heat.
11

Skim off any foam or scum that rises to the surface.
12

When the vegetables are tender, add the soy sauce, mirin, and salt. Add the white part of the green onion and the tofu, and simmer for about 5 minutes. Add more salt if needed.
13

Ladle into bowls and garnish with the green part of the green onion.
14

It's also delicious with dumplings (suiton) added.
See: 'Dumplings for Hot Pot' (Recipe ID: 17940794)
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'Butter-Flavored Vegetable Kenchin-jiru' (Recipe ID: 19217104)