Kenchin Jiru

Photo: flickr user Charles Haynes

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

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.

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.