Photograph of the finished Kenchinjiru

Japan · Canh rau củ đậu phụ chay Kenchin

Kenchinjiru

45 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tofu Tofu 11.3 oz
  • Photograph of White radish White radish 8.5 oz
  • Photograph of Carrot Carrot 5.6 oz
  • Photograph of Burdock root Burdock root 4.2 oz
  • Photograph of Taro Taro 7.1 oz
  • Photograph of Konnyaku jelly Konnyaku jelly 4.2 oz
  • Photograph of Kombu seaweed Kombu seaweed 0.7 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 4
  • Photograph of Soy sauce Soy sauce 3 ¼ tbsp
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Salt Salt 0.1 oz
  • Photograph of Spring onion Spring onion 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak kombu and shiitake mushrooms in cold water for 30 minutes, then bring to a near boil. Remove the kombu and use the resulting vegetarian broth.
  2. 2 Crush the tofu into small pieces and let it drain on a sieve for 10 minutes.
  3. 3 Cut the radishes, carrots, and taro into bite-sized pieces, slice the burdock root diagonally, and soak it in water to remove the sap.
  4. 4 Sauté the vegetables in sesame oil for 4 minutes, then add the crumbled tofu and konnyaku and stir-fry for another 2 minutes.
  5. 5 Pour in the kombu broth and simmer for 20 minutes, then season with soy sauce and salt.
  6. 6 Sprinkle with chopped green onions and serve hot.

With an appliance

  • Pressure cooker 35 min

    Replace step 5: cook vegetables with kombu broth at high pressure for 4 minutes, then quickly drain; reduce to about 16 minutes, the vegetables will be evenly tender and you won't need to monitor them. For crumbled tofu, only stir after opening the lid to prevent sticking to the valve.

Start cooking