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Kenchin Jiru
Like all Shojin Ryori (Buddhist temple cuisine) dishes, this kenchin jiru recipe is vegan. Make this tofu and vegetable stew in winter.
👥 4 Servings👤 Atsuko Ikeda📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Boil the konnyaku in water with the 1 teaspoon salt for ⏱️ 3 minutes to remove the smell. Drain and leave to cool, then cut into small pieces with a teaspoon to create an uneven surface, which will absorb more of the flavors. Set aside.
2
Rinse the aburaage in just-boiled water, then wipe dry with a paper towel to remove the excess oil on the surface. Cut into bite-sized pieces.
3
Add the toasted sesame oil to a large saucepan over a medium heat. Fry the chopped carrot, renkon (lotus root), sweet potato, daikon radish, and konnyaku for ⏱️ 2 minutes. Stir in the shiitake and aburaage and let the oil coat all the ingredients. Add 2 tablespoons of the soy sauce to season.
carrot, peeled and chopped into rounds1(3½ oz.) sweet potato, peeled and chopped into bite-sized pieces100 g(3½ oz.) daikon radish, or turnip, peeled and chopped into bite-sized pieces100 g(7 oz.) firm tofu200 g
4
Pour in the dashi and bring to a boil with the lid on.
5
Once boiling, add the sake and the remaining 2 tablespoons of soy sauce. Turn down the heat, cover with the lid again and simmer for a final ⏱️ 20 minutes until the vegetables are tender and cooked through.
6
When ready to serve, crush up the tofu by hand and add with the snow peas to the soup. Stir and bring to a boil again to serve hot.
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