Kenchin Jiru

Ingredients

• 1 medium Japanese eggplant
• 1 rectangular abura-age (fried tofu pouch)
• 3 oz konnyaku (Japanese yam cake), torn into bite-size pieces by hand
• 1 Tbsp ( 15 ml) sesame oil
• 2 medium rehydrated dried shiitake mushrooms (from making Kombu & Shiitake Mushroom Dashi), cut into thin slices (optional)
• 3 oz (85 g) daikon, peeled and cut into 1/8-in (3-mm) thick disks and halved
• 2 Tbsp (30 ml) sake
• 3 1/3 cups (800 ml) Kombu & Shiitake Dashi or your choice of stock
• 1/4 medium kabocha, skin thinly peeled off, and cut into bite-size pieces
• 1/2 medium carrot, cut into 1/8-in (3-mm) thick disks
• 1/4 cup (73 g) red miso
• 1 or 2 tsp usukuchi shoyu (light-colored soy sauce)
• Thinly sliced scallions or chopped chives for garnish
• Shichimi togarashi to taste
• Step 2 Place the abura-age on the same grill net and lightly grill both sides just until fragrant and lightly colored, about 1 minute. Cut into thin strips and set aside.
• Step 3 To prepare the soup, add the konnyaku to the donabe and set over medium heat. Sauté for a few minutes to release excess moisture (this will enhance the flavor and texture of the konnyaku).
• Step 4 Add the sesame oil, followed by the abura-age, shiitake mushrooms, and daikon. Continue to sauté for a minute or so.
• Step 5 Deglaze with the sake and pour in the dashi. Increase the heat to medium-high. As soon as the broth starts to boil, lower the heat to a simmer. Simmer for a few minutes.
• Step 6 Add the kabocha and carrot, and continue to simmer for about 5 minutes or until everything is cooked through.
• Step 7 Add the eggplant and stir. Gently whisk in the miso. Adjust the flavor with the usukuchi shoyu, if necessary. Turn off the heat. Let rest for a few minutes.
• Step 8 Serve into individual bowls and sprinkle with scallions and shichimi togarashi, if you like.