My Mother's Recipe for Kenchin-jiru
My Mother's Recipe for Kenchin-jiru

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, my mother's recipe for kenchin-jiru. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

My Mother's Recipe for Kenchin-jiru is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. My Mother's Recipe for Kenchin-jiru is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook my mother's recipe for kenchin-jiru using 12 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make My Mother's Recipe for Kenchin-jiru:
  1. Prepare 100 grams Sliced pork belly
  2. Take 1/2 Daikon radish
  3. Prepare 4 Taro root
  4. Get 1 Carrot
  5. Take 1/2 Burdock
  6. Take 1/2 Konnyaku
  7. Take 1 small block Tofu
  8. Make ready 1 slice Aburaage
  9. Prepare 2 tbsp Vegetable oil
  10. Make ready 1000 ml Water for the dashi stock
  11. Take 1 tsp Dashi stock granules
  12. Get 50 ml Soy sauce
Instructions to make My Mother's Recipe for Kenchin-jiru:
  1. 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.
  2. 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.
  3. 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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