|category||Soup/NoodlesSee the Related Food Category Page|
|cooking time||30 minutes|
|comment||Kenchin-jiru is made with tofu, daikon, carrot and shiitake mushrooms. The meaning of kenchin is not known but some believe that kenchin comes from Kencho-jiru which used to be prepared at the Zen temple Kenchoji in Kamakura.|
|image||A soup with tofu and vegetables. Enjoy the flavor of vegetables as it is.|
Wrap the tofu in a paper towel to absorb any excess water. Cut the taro root into bite-sized pieces, the daikon into long, thin sticks (hyoshigi-giri), the carrot into thick half-moons (hangetsu-giri) and the burdock into rough small chunks (ran-giri). Tear the konnyaku into bite-sized pieces.
Fry the taro root, the carrots, the burdock and the konnyaku in a pot. Add a small quantity of the dashi and the daikon, cook for a while and then add pieces of the tofu torn by hand.
|technique||Usually kenchin-jiru is prepared by sautéing tofu and vegetables with sesame oil, while in this recipe the sesame oil is added at the end to make the most of its flavor.|