Kenchin-jiru is a traditional dish of Shojin Ryori, a Japanese Buddhist plant-based cuisine that avoids meat, fish, garlic, and onions. It emphasizes seasonal ingredients, simple cooking methods, and mindfulness in eating.
Table Of Contents
Ingredients
- 1/2 block firm tofu (150g)
- 1/3 burdock root (50g) (or see substitutes below)
- 5cm daikon radish (100g)
- 1/3 carrot (50g)
- 2 shiitake mushrooms
- 1/4 block konjac (50g)
- 1/2 sheet fried tofu (aburaage)
- 600ml dashi broth (kombu or shiitake dashi recommended)
- 1.5 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
Instructions
- Prepare tofu: Crumble it by hand and wrap in a paper towel to remove moisture.
- Prepare vegetables:
・Shave burdock root and soak in water.
・Slice daikon, carrot, shiitake, and fried tofu (after pouring hot water over it).
・Cut konjac into thin strips and blanch. - (Optional) Stir-fry tofu: Lightly fry crumbled tofu in sesame oil, then set aside.
- Stir-fry vegetables: In the same pot, stir-fry all vegetables in sesame oil.
- Simmer: Add dashi, bring to a boil, skim off any scum, and simmer for 5 minutes.
- Season: Add soy sauce and mirin, then simmer for another 5 minutes.
- Finish: Return tofu, simmer for 1-2 more minutes, and serve warm!
VIDEO: Watch How to Make It
https://www.instagram.com/p/DGZRmnUSfdo/?locale=ja_JP
Point
- Stir-frying the tofu adds a rich, nutty flavor and helps it hold its shape. In the video, I added it later, but frying it first makes it more fragrant! (I forgot to do it 😆)
- Burdock root adds deep umami. If unavailable, use more mushrooms or extra dashi for flavor.
