Authentic home cooking from Japan, with US measurements. 
Hearty Kenchin-jiru (Vegetable Soup) - Farmer's Recipe
A hearty kenchin-jiru packed with vegetables. It tastes great even the next day, so I always make a big batch. The vegetables add wonderful flavor!
Recipe background:
I love root vegetables and konnyaku, so I make this kenchin-jiru loaded with ingredients.
Hearty Kenchin-jiru (Vegetable Soup) - Farmer's Recipe
A hearty kenchin-jiru packed with vegetables. It tastes great even the next day, so I always make a big batch. The vegetables add wonderful flavor!
Recipe background:
I love root vegetables and konnyaku, so I make this kenchin-jiru loaded with ingredients.
Open in Cookpad AppSteps
- 1
Cut the aburaage into 1/2-inch strips. Peel the daikon and cut into bite-sized pieces. Cut the carrot into bite-sized pieces. Scrub the burdock root clean and cut into bite-sized pieces.
- 2
Rub the konnyaku with plenty of salt, rinse with water, then boil in hot water for 5 minutes. Tear into bite-sized pieces.
- 3
Peel the taro root, rub with salt to remove the sliminess, rinse with water, and cut into bite-sized pieces.
- 4
Heat the sesame oil in a pot. Add the daikon, carrot, burdock root, and taro root, and sauté for 1 minute. Add the konnyaku and sauté for another minute.
- 5
Add [A] (dashi stock and sake) and the aburaage. Simmer over medium heat until the vegetables are tender. Skim off any foam that forms.
- 6
Once the vegetables are soft, season with [B] (soy sauce and salt) to taste. Sprinkle with green onions and serve.
- 7
This simple, hearty kenchin-jiru is great to make in large batches and can be used in various ways. If you’d like, check out my blog.
- 8
Http://ameblo.jp/farmers-keiko/entry-11537151949.html
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