Sesame-Scented Kenchin-jiru
Hand-crushed tofu and root vegetables fried in sesame oil, then simmered. Rooted in Buddhist temple cuisine, gently flavored with kombu and dried shiitake dashi.
Ingredients
- Firm tofu1/2 block
- Daikon radish4cm
- Carrot1/3
- Burdock root1/3
- Taro (satoimo)2
- Konnyaku1/2 block
- Leek (naga-negi)1/2
- Sesame oil1 tbsp
- [dashi] Water800ml
- [dashi] Kombu1 piece (5cm square)
- [dashi] Dried shiitake2
- Soy sauce2 tbsp
- Mirin1 tbsp
- Salta pinch
Directions
- Soak the kombu and dried shiitake in the water for at least 30 minutes (granulated kombu dashi is fine if short on time). Slice the rehydrated shiitake.
- Wrap the tofu in paper towel and drain lightly. Cut the daikon and carrot into quarter-rounds, shave the burdock, peel and cut the taro into bite-size pieces, and tear the konnyaku with a spoon and parboil.
- Heat sesame oil in a pot and fry the root vegetables, konnyaku and shiitake. Once coated in oil, crumble in the tofu by hand and fry lightly.
- Remove the kombu and pour in the dashi; once boiling, skim and simmer over medium-low for 15 minutes until the vegetables soften.
- Season with soy sauce, mirin and salt, add the diagonally sliced leek and simmer briefly.
- Trivia: the name is said to come either from 'Kencho-jiru' of Kenchoji temple in Kamakura, or from the Chinese Buddhist dish 'kenchan.' Both are rooted in temple cuisine, so traditionally it uses no meat or fish.