Kenchinjiru けんちん汁

justonecookbook.com

Grace Pruett

subheading: For the Vegan Dashi:

1 piece kombu (dried kelp) (4 x 4 inches, 10 x 10 cm per piece)

5 cups water (for the kombu)

3 dried shiitake mushrooms

1 cup water (for the shiitake)

subheading: For the Soup:

7 oz firm tofu ( ½ 14-oz block)

½ package konnyaku (konjac) ( 4.6 oz, 130 g)

7 oz daikon radish ( 2 inches, 5 cm)

3.5 oz carrot ( 1 medium)

3 pieces taro (satoimo)

3.5 oz gobo (burdock root) ( ½ gobo)

subheading: For the Seasonings:

1 Tbsp toasted sesame oil

3 Tbsp sake

½ tsp Diamond Crystal kosher salt

2 Tbsp soy sauce

subheading: For the Garnish:

2 green onions/scallions

shichimi togarashi (Japanese seven spice) (optional)

Japanese sansho pepper (optional)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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