Kenchin

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recipe thursdayKenchin is a soup of root vegetables and tofu. It's absolutely delicious on a cold winter day.

The burdock root, gives an earthy flavor; the taro is soft and sticky; and the konyaku is nice and chewy. It might be challenging to find these ingredients in a typical US grocery store, but an Asian market should have them.

Kenchin
serves 4
1/2 block firm tofu (momen dofu)
2 pieces thin fried tofu (abura age)
1/2 burdock root (gobo)
3 small taro potatoes (satoimo)
1/2 carrot
1 leek (naga negi)
8 fresh shiitake
2/3 block konyaku
10 cm dried seaweed (kombu)
salad oil
50 ml soy sauce
20 ml sake
5 c water

With the back of a knife, scrape the burdock root into shreds (like sharpening a pencil). Cut the taro into quarters. Put the burdock and potatoes into cool water to release tehir bittnerness (drain them just before adding to the pot). Cut the carrot and leek into 1 inch pieces. Quarter the shiitake. Boil the konyaku for 3 minutes then cut into bite sized pieces. Slice the fried tofu in half lengthwise, then cut 1 inch slices.

Heat 1 tablespoon of oil in a large pot. Add the leek and fried tofu and saute briefly. Remove from the pot. Add the vegetables to coat with oil. Then add 5 cups of cold water and the kombu and simmer until the vegetables are soft.

Add soy sauce and sake. Return the leek and fried tofu to the pot. Cut the firm tofu into large bite-sized pieces and add it in. When the leek is soft, remove from heat. Serve with rice and pickles.

1 Comment

Do you like KENCHIN? some of foreingers I know don't like it very much. Anyway, I'm happy to hear that. I sometimes add small pieces of MOCHI (cut MOCHI into pieces) at the last. It's dellicious.

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