• Daikon radish100g
• Carrot100g
• Taro100g
• Konnyaku (konjac)1 sheet
• Burdock root100g
• Fried tofu (aburaage)1 sheet
• Green onion, thinly slicedto taste
• Sesame oil1 tbsp
• ★Dashi broth (preferably kombu dashi)800 ml
• ★Sake2 tbsp
• ★Soy sauce1 tbsp
• ★Salt2/3 tsp

1. 1

   Cut the fried tofu into 1cm-wide strips. Peel the daikon and cut into irregular chunks. Cut the carrot into irregular chunks as well. Clean the burdock root and cut into irregular chunks.

2. 2

   Rub the konnyaku sheet with salt, rinse thoroughly, boil in hot water for 5 minutes, then tear into bite-sized pieces.

3. 3

   Peel the taro, rub with salt to release the sliminess, rinse with water, then cut into irregular chunks.

4. 4

   Heat 1 tbsp of sesame oil in a pot. Add daikon, carrot, burdock root, and taro, and sauté for about 1 minute. Add konnyaku and sauté for another minute.

5. 5

   Add the ★ seasonings and fried tofu, then simmer over medium heat until the vegetables are tender. Remove any scum that rises to the surface.

6. 6

   Once the vegetables are soft, taste and adjust the seasoning. Finish by sprinkling the green onion on top.

You can adjust the amount of vegetables to your preference. Taste as you cook and adjust the salt to your liking for best results. Traditional kenchin jiru is best made with dashi broth prepared from kombu seaweed.

• Calories70 kcal
• Protein1.9 g
• Fat2.6 g
• Carbs8.8 g
• Sodium0.9 g