Kenchin Jiru Bowl (Printable Version)

# What You’ll Need:

01 - 3 tablespoons soy sauce

02 - 2 tablespoons mirin

03 - 2 tablespoons sake

04 - 50g green onion, sliced at an angle

05 - 100g enoki mushrooms

06 - 50g shimeji mushrooms

07 - 20g aburaage (fried tofu pouch), cut into thin strips

08 - 150g konjac, torn into bite-sized pieces

09 - 100g burdock root, peeled and thinly cut

10 - 250g daikon radish, chopped into quarters and sliced

11 - 75g carrot, sliced into quarter rounds

12 - 1 teaspoon toasted sesame oil

13 - 10g dried shiitake mushrooms

14 - 5g kombu (dried kelp)

15 - 500ml water

01 - Give it a taste and see if you want a bit more of anything added in.

02 - Pop in the green onion, and let everything bubble for another 5 minutes.

03 - Let the pot gently simmer for a few minutes, about 2 or 3.

04 - Pour in mirin, sake, and soy sauce to join the mix.

05 - Cover everything with your kelp-shiitake stock and gently simmer till the root veggies have softened up.

06 - Drop in all your chopped veggies and extras except the green onion, then give them a quick fry until they start looking soft.

07 - Get your big pot warm and pour in the sesame oil.

08 - Take your mushroom-kombu water and heat it till it just starts bubbling, then fish out the kelp.

09 - Grab the soaked mushrooms, toss the stems if you like, and cut them up.

10 - Let the kombu and dried mushrooms sit and soak in the water for half an hour or even overnight if you want more depth.

01 - This is an old-school Buddhist soup loaded with veggies, and it's plants only.

02 - For a flavor boost, let your kelp and mushrooms soak for several hours, not just a short soak.

03 - Stash leftovers in the fridge and they'll stay good for up to 3 days.