Kenchinjiru

Name: Kenchinjiru
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 carrot and 1/4 daikon, cut into quarter-moons; 1/2 burdock root, sliced; 2 taro or small potatoes; 1/2 block firm tofu, torn into pieces; 4 shiitake mushrooms and konnyaku (optional); 1 litre kombu and shiitake dashi; Soy sauce, sake and sesame oil

けんちん汁/ken-CHIN-jee-roo/

Also known as: Kenchin Jiru, Kenchin Soup, Japanese Root Vegetable Soup

About this dish

A hearty clear soup of root vegetables and tofu sautéed in sesame oil and simmered in kombu and shiitake dashi with soy.

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Ingredients

🥕1 carrot and 1/4 daikon, cut into quarter-moons

🥢1/2 burdock root, sliced

🥔2 taro or small potatoes

🧈1/2 block firm tofu, torn into pieces

🍄4 shiitake mushrooms and konnyaku (optional)

🍲1 litre kombu and shiitake dashi

🫙Soy sauce, sake and sesame oil

Method

Serves 2

Fry the root vegetables in sesame oil for a few minutes.

Add the tofu and mushrooms and fry briefly.

Pour in the dashi and simmer until the vegetables are tender.

Season with soy sauce, sake and salt.

Serve in bowls with sliced spring onion.

✓ What Makes it Authentic

Kenchinjiru comes from Kenchō-ji, a Zen temple in Kamakura, and is a vegetarian dish of Buddhist temple cooking.

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