Kenchin-jiru (Mom’s Recipe) – Fragrant with Sesame Oil

Name: Kenchin-jiru (Mom’s Recipe) – Fragrant with Sesame Oil
Yield: Serves 5–6 servings
Ingredients: 7 oz (200 g) chicken; 8 -inch piece daikon radish; 1/3 burdock root (gobo); 3 taro roots; 1 carrot; 4 dried shiitake mushrooms; 1/2 block konnyaku (konjac); 1 sheet aburaage (fried tofu); 1/2 block tofu; 1 tablespoon sesame oil; 3 –4 tablespoons soy sauce; 2 teaspoons Japanese soup stock (dashi); 4 1/4 cups water (about 1000 ml)

cocoりえ @cook_40034977

This is our family’s kenchin-jiru, a hearty Japanese vegetable soup fragrant with sesame oil and packed with root vegetables.
Recipe background:
I’ve been eating this kenchin-jiru since I was a child. Even now, I sometimes crave this comforting taste in my own home.

cocoりえ @cook_40034977

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Ingredients

Serves 5–6 servings

7 oz (200 g)chicken
8-inch piece daikon radish
1/3burdock root (gobo)
3taro roots
1carrot
4dried shiitake mushrooms
1/2 blockkonnyaku (konjac)
1 sheetaburaage (fried tofu)
1/2 blocktofu
1 tablespoonsesame oil
3–4 tablespoons soy sauce
2 teaspoonsJapanese soup stock (dashi)
4 1/4 cupswater (about 1000 ml)

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Steps

1

Cut all the ingredients into bite-sized pieces. (If using dried shiitake mushrooms, reserve the soaking liquid.)
2

Sauté all the ingredients except the tofu in sesame oil. Add water (plus the reserved shiitake soaking liquid) and dashi, then bring to a simmer. Skim off any foam or impurities.
3

When the daikon becomes translucent, add the soy sauce and tofu. Bring to a gentle boil, then it’s ready to serve.
4

On 2009/5/19, thanks to everyone, this recipe became a featured topic.

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cocoりえ @cook_40034977

Published in the US on August 14, 2025 14:01

11歳の娘(6年生)のﾏﾏです。Instagram↓https://instagram.com/nico__rainbow_?igshid=1a0ikwmk8dbhc2006年～ｸｯｸ始めました。皆様のﾚｼﾋﾟに刺激を受けながらのんびり更新中です。東京に住んでいます♪※2014.9.21ｶﾃｺﾞﾘをわけました。