Basic Kenchinjiru (Japanese Vegetable Soup)

Name: Basic Kenchinjiru (Japanese Vegetable Soup)
Ingredients: 1 pack (about 10 oz/300 g) taro root (satoimo); 1/2 carrot; 2 -inch piece daikon radish (about 2 oz/60 g); 1/2 burdock root (gobo); 1 pack (about 3 oz/90 g) shiitake mushrooms; 1 block konnyaku (konjac); 2 tablespoons sesame oil (30 ml); Enough water to just cover the vegetables, plus a little extra; 2 tablespoons dashi powder (about 12 g); 2 tablespoons sake (30 ml); 2 tablespoons mirin (30 ml); 4 tablespoons soy sauce (60 ml); 1 pinch salt; 1 block (about 14 oz/400 g) tofu

♪small♪ @cook_40255304

This is a gentle, comforting basic kenchinjiru that warms you from the inside out.
About this recipe:
I wanted to eat kenchinjiru, so I made this recipe.

♪small♪ @cook_40255304

This is a gentle, comforting basic kenchinjiru that warms you from the inside out.
About this recipe:
I wanted to eat kenchinjiru, so I made this recipe.

Saved

Ingredients

1 pack(about 10 oz/300 g) taro root (satoimo)
I used peeled, vacuum-packed taro, but regular or frozen taro is fine too
1/2carrot
2-inch piece daikon radish (about 2 oz/60 g)
1/2burdock root (gobo)
1 pack(about 3 oz/90 g) shiitake mushrooms
1 blockkonnyaku (konjac)
2 tablespoonssesame oil (30 ml)
Enough water to just cover the vegetables, plus a little extra
2 tablespoonsdashi powder (about 12 g)
2 tablespoonssake (30 ml)
2 tablespoonsmirin (30 ml)
4 tablespoonssoy sauce (60 ml)
1 pinchsalt
1 block(about 14 oz/400 g) tofu

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Steps

1

For this recipe, I used peeled, vacuum-packed taro from the grocery store. Regular or frozen taro works just as well.
2

Cut the taro into bite-sized pieces.
3

Slice the carrot and daikon into rounds or half-moons, depending on their size. Bite-sized pieces are easiest to eat.
4

Scrape the skin off the burdock root with the back of a knife, then cut into thin slices. You can also cut it on a diagonal into thin pieces.
5

Slice the shiitake mushrooms thinly. Cut the konnyaku into thin, bite-sized pieces.
6

Cut the tofu into bite-sized cubes.
7

Heat 2 tablespoons of sesame oil in a pot. Add the vegetables and sauté. Pour in enough water to just cover the vegetables, plus a little extra.
8

Add 1–2 tablespoons of dashi powder and bring to a boil. Skim off any foam. Add the tofu.
9

Add 2 tablespoons each of sake and mirin, and 4 tablespoons of soy sauce. Simmer over medium heat until the vegetables are tender, about 20 minutes.
10

Add a pinch of salt at the end and stir. Your soup is ready to serve!
11

Tofu was missing from the ingredient list earlier—sorry for the oversight.