Recipe of Award-winning My Mother's Recipe for Kenchin-jiru
Hey everyone, hope you are having an incredible day today. Today, we're going to make a special dish, Simple Way to Prepare Any-night-of-the-week My Mother's Recipe for Kenchin-jiru. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from My Mother's Recipe for Kenchin-jiru, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Mother's Recipe for Kenchin-jiru delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few components. You can have My Mother's Recipe for Kenchin-jiru using 12 ingredients and 3 steps. Here is how you can achieve it.
My mother used to make this often. This is my favorite soup.
The key is to simmer gently.
The tofu that goes in at the end should be broken by hand to let it absorb the taste. Recipe by Kittymama
Ingredients and spices that need to be Take to make My Mother's Recipe for Kenchin-jiru:
- 100 grams Sliced pork belly
- 1/2 Daikon radish
- 4 Taro root
- 1 Carrot
- 1/2 Burdock
- 1/2 Konnyaku
- 1 small block Tofu
- 1 slice Aburaage
- 2 tbsp Vegetable oil
- 1000 ml Water for the dashi stock
- 1 tsp Dashi stock granules
- 50 ml Soy sauce
Steps to make My Mother's Recipe for Kenchin-jiru
- Cut the daikon and carrot into quarter rounds. Scrape off the burdock skin, and cut diagonally into thin slices. Rub salt into the konnyaku, and cut into 2 cm cubes. Pour boiling water over the aburaage briefly to drain excess oil, cut into half, then into 5 cm strips. Peel the taro root and cut into 1 cm rounds. Rub with salt to remove the slime. Cut the pork into 2 cm slices.
- Heat oil in a saucepan, and fry all of the chopped vegetables and pork except for the tofu. When everything is well-coated in oil, pour in the water for the dashi stock and bring to a boil. Cook over high heat, skim the scum from the surface, and turn down the heat to low. Once the vegetables have softened, add the soy sauce and dashi stock granules, and taste to adjust. Continue simmering over low heat.
- When the vegetables in Step 2 have absorbed the flavour, add the tofu as you break it up roughly by hand. In our family, we cook on for a while after this point. When the tofu absorbs the taste thoroughly, turn off the heat.
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So that is going to wrap it up with this special food Simple Way to Make Any-night-of-the-week My Mother's Recipe for Kenchin-jiru. Thanks so much for reading. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!