Name: Kenchinjiru
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 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); For the Soup:; 7 oz firm tofu (½ 14-oz block); ½ package konnyaku (konjac) (4.59 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); For the Seasonings:; 1 Tbsp toasted sesame oil; 3 Tbsp sake; ½ tsp Diamond Crystal kosher salt; 2 Tbsp soy sauce; For the Garnish:; 2 green onions/scallions; shichimi togarashi (Japanese seven spice) (optional); Japanese sansho pepper (optional)

Ingredients

(Servings: 4)

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)

7 oz firm tofu (½ 14-oz block)

½ package konnyaku (konjac) (4.59 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)

1 Tbsp toasted sesame oil

3 Tbsp sake

½ tsp Diamond Crystal kosher salt

2 Tbsp soy sauce

2 green onions/scallions

shichimi togarashi (Japanese seven spice) (optional)

Japanese sansho pepper (optional)

Kenchinjiru

Ingredients

For The Vegan Dashi

For The Soup

For The Seasonings

For The Garnish

Steps

Nutrition Facts

Comments

Kenchinjiru

Ingredients

For The Vegan Dashi

For The Soup

For The Seasonings

For The Garnish

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts