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2008
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Kenchin-jiru (Tofu soup with vegetables)


In fall, various edible roots vegetables are in season. Kenchin-jiru is nutritious soup with Tofu and these vegetables and enjoyed the next day because it seems to get better after repeated heating. It is a good idea to cook a large amount of this soup.

yIngredients ( 4 servings ) z

  1. 1 cake Momen-tofu, 1 small carrot, 50g Gobo ( burdock root ),  1/2 block Konnyaku, 5 Sato-imo (taro), 10cm Daikon (Japanese white radish), 3 fresh Shiitake, 1/2 pack Shimeji-take, 5 Ao-negi ( green spring onions ), 2 tbsp. sesame oil, 5 cups water
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  2. 2 tsp. Dashi-no-moto (Japanese powdered stock), 1 tbsp. Sake, 1tsp. salt, 2 tbsp. soy sauce
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  3. Shichimi-togarashi (Japanese powdered chili pepper of seven tastes)

yDirectionsz

  1. Drain Tofu and crush roughly.
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  2.  Cut Daikon and Ninjin to shape of gingko (Icho) leaves. Slice Gobo thinly (like shaving pencil with knife). Boil Konnyaku and cut into small rectangular pieces. Remove inedible stem of Shiitake andShimeji. Cut Shiitake into a bite size and separate Shimeji into small bunches. Peel Sato-imo and cut into thick round slices. Chop Ao-negi into small pieces.
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  3. Heat the sesame oil in a pan. Sauté Konnyaku and all of the vegetables except Ao-negi, and

    Then put Tofu, too. Add water and seasonings of B and boil over medium heat 10 minutes. Remove from heat and garnish with Ao-negi. Serve in individual bowls and put Shichimi-togarashi if you like

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