Ingredients:

  • 4 cups (950ml) water
  • 4-inch (10 cm) piece of kombu (dried kelp)
  • 1/2 cup (15g) dried shiitake mushrooms (stems removed and reserved for other uses)
  • 1 Tbsp sesame oil
  • 1/2 block (150g) firm or medium-firm tofu, drained and crumbled (about 1 cup)
  • 1 small carrot, peeled and cut into matchsticks (about 1/2 cup)
  • 1/2 daikon radish, peeled and cut into matchsticks (about 1/2 cup)
  • 1/2 burdock root (Gobo), scrubbed and thinly sliced or julienned (about 1/2 cup)
  • 1/4 cup (30g) shiitake mushrooms, rehydrated and sliced
  • 1/4 package (about 50g) konnyaku (yam cake), cut into matchsticks
  • 2 cups (475ml) dashi (from above)
  • 2 Tbsp soy sauce
  • 1 Tbsp sake (optional)
  • 1/2 tsp salt (or to taste)
  • 1 Tbsp finely chopped green onions (for garnish)

Instructions:

  1. Make the Dashi: Soak kombu and dried shiitake in water for at least 30 minutes (or up to overnight in the fridge). Remove kombu before bringing to a simmer, then simmer shiitake for 10 minutes. Strain broth, reserving the rehydrated shiitake mushrooms.
  2. Prep Vegetables: Chop all vegetables and tofu into matchstick sizes.
  3. Sauté Tofu: Heat sesame oil in a large pot. Sauté the crumbled tofu until lightly browned and slightly crispy. Remove tofu from pot and set aside.
  4. Sauté Vegetables: Add the carrot, daikon, burdock root, shiitake mushrooms, and konnyaku to the pot. Sauté over medium heat until slightly softened, about 5 minutes.
  5. Add Dashi and Seasonings: Pour in the dashi broth. Bring to a simmer. Add soy sauce, sake (if using), and salt.
  6. Simmer: Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
  7. Add Tofu: Return the sautéed tofu to the pot. Heat through.
  8. Serve: Ladle kenchin jiru into bowls and garnish with chopped green onions.