Kenchin Jiru


Photo: flickr user Charles Haynes
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Ingredients

19 ounces firm tofu (1 block)
6 ounces konnyaku
1 med. carrot
2 dried shitake mushrooms
1 sm. gobo root
6 ounces daikon radish
1 sheet of dashi kobu
1 tablespoon salad oil
2 tablespoons soy sauce
teaspoons salt
1 tablespoon mirin

Preparation

1
Boil 4 cups of water with dashi kobu and shitake mushrooms for 5 minutes. Take kobu and shitake out and simmer. Put tofu in a tray with cutting board on it to drain for 10 minutes. Crush tofu with hands, set aside. Peel carrot, daikon and gobo and slice thinly. Slice shitake and konnyaku thinly 1/4 inch width.
2
Pour oil into preheated pot and cook carrot, daikon, gobo, shitake and konnyaku with high heat for 3 minutes. Pour dashi broth and simmer for 10 minutes. Remove all surface oil and add crushed tofu and boil for 5 minutes. Add soy sauce, salt and mirin and simmer for 3 minutes. Serves 4 persons.

Tools

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Yield:

12.0 servings

Added:

Friday, March 12, 2010 - 4:46am

Creator:

Anonymous

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