Kenchin-jiru is a sort of Buddhist cuisine, Japanese vegetarian or vegan cuisine based on Buddhism. It’s soy flavoured Kombu kelp-based soup with many vegetables for ingredients including root vegetables. Basically, no animal-derived foods are used in this soup. However, some people add chicken or pork.
#Japanese #vegetable #easy #soy sauuce
- 200 g taros or potatoes
- 100 g carrot
- 100 g daikon raddish
- 100 g gobo
- 1 stick green onion
- 1 sheet konnyaku
- 1 tofu
- 1 tbsp sesame oil
- 1000 mL komb kelp dashi soup stock
- 3 tbsp Sake
- 2 tbsp soy sauce
Cut the carrot and the daikon radish into 5 mm thick quarter slice.
Peel the taro skin and cut into bite-size chunks.
Wash the gobo to remove the soil and cut it into random chunks.
Cut the green onion into small pieces.
Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
Cut the tofu into dices.
Heat the sesame oil in a pot add the carrot, the daikon radish, the taro, and the gobo and stir-fry over medium-high heat for one minute.
Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.
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