Hearty Kenchin Jiru Recipe Japanese Comfort Food at Home

Name: Hearty Kenchin Jiru Recipe Japanese Comfort Food at Home
Total time: 50 min
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)

seafood-portal.com

Warm up with my Kenchin Jiru recipe This traditional Japanese vegetable soup is packed with flavor and so easy to make Veganfriendly and utterly comforting Try…

View full recipe on seafood-portal.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at seafood-portal.com.

Share this recipe:

Cooking tools:

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)