Hearty Kenchin Jiru Recipe Japanese Comfort Food at Home

Ingredients

• 4 cups (946 ml) water
• 1 piece (4x4 inch/ 10x10 cm) dried kombu seaweed
• 1 cup (20g) dried bonito flakes (katsuobushi)
• 1 tbsp sesame oil
• 1/2 cup (approx. 100g) daikon radish, peeled and cut into small matchsticks
• 1/2 cup (approx. 75g) carrot, peeled and cut into small matchsticks
• 1/2 cup (approx. 75g) burdock root (gobo), scrubbed and cut into thin, diagonal slices
• 1/2 cup (approx. 75g) shiitake mushrooms, stems removed and caps thinly sliced
• 1/2 block (approx. 150g) firm tofu, pressed and cut into small cubes
• 2 tbsp soy sauce
• 1 tbsp sake (or dry sherry)
• 1 tsp mirin (sweet rice wine)
• Pinch of salt, to taste
• Fresh green onions, thinly sliced (for garnish)
• Toasted sesame seeds (for garnish)