Kenchinjiru

INGREDIENTS

For the Vegan Dashi

• 1 piece kombu (dried kelp) (4 x 4 inches, 10 x 10 cm per piece)
• 5 cups water (for the kombu)
• 3 dried shiitake mushrooms
• 1 cup water (for the shiitake)

For the Soup

• 7 oz firm tofu (½ 14-oz block)
• ½ package konnyaku (konjac) (4.6 oz, 130 g)
• 7 oz daikon radish (2 inches, 5 cm)
• 3.5 oz carrot (1 medium carrot)
• 3 pieces taro (satoimo)
• 3.5 oz gobo (burdock root) (½ gobo)

For the Seasonings

• 1 Tbsp roasted sesame oil
• 3 Tbsp sake
• ½ tsp Diamond Crystal kosher salt
• 2 Tbsp soy sauce

For the Garnish

• 2 green onions/scallions
• shichimi togarashi (Japanese seven spice) (optional)
• Japanese sansho pepper (optional)

INSTRUCTIONS

To Prepare the Ingredients

1. Previous Night: Gently clean 1 piece kombu (dried kelp) with a damp towel. NEVER wash kombu and do not remove the white powder (that’s where the umami flavor comes from). These days kombu is pretty clean. Soak the kombu in 5 cups water overnight. If you don’t have time, skip soaking and go to the next step.
2. Slowly bring the kombu water to a boil. Right before the water boils, remove and discard the kombu. Turn off the heat and set it aside.
3. Put 3 dried shiitake mushrooms in a small bowl and cover with 1 cup water. Place a smaller bowl on top to make sure the mushrooms are submerged.
4. Wrap 7 oz firm tofu with a paper towel and place it on a plate. Put another plate on top to press the tofu, drain for 30 minutes.
5. Cut ½ package konnyaku (konjac) into bite-size pieces. You can use a spoon to cut the konnyaku. By giving the konnyaku an uneven texture, the surface will absorb more flavor. Then, boil for 2–3 minutes to get rid of the odor. Drain the water and set it aside.
6. Peel and cut 7 oz daikon radish, 3.5 oz carrot, and 3 pieces taro (satoimo) into slices. For the daikon and carrot, I slice them thinly so it will take less time to cook. For the satoimo, I cut into about ¼-inch (6-mm) slices and soak in water to get rid of the slimy texture.
7. Scrape the skin of 3.5 oz gobo (burdock root) with the back of a knife under running water. Cut in half lengthwise and slice thinly. Soak in water for 5 minutes and drain.
8. When shiitake mushrooms are soft and hydrated, squeeze the liquid out and set the mushrooms aside. Strain the shiitake dashi into a finely meshed sieve to get rid of particles and set aside.
9. Remove and discard the stem of shiitake mushrooms and cut into quarters.

To Cook the Kenchinjiru

1. Heat a large pot and add 1 Tbsp roasted sesame oil. Sauté the daikon, carrot, taro (satoimo), gobo (burdock root), and konnyaku until the oil coats the ingredients.
2. Then add the shiitake mushrooms. Tear the tofu with your fingers and add into the pot. (If you are using silken tofu, use a knife to cut and add it right before serving.) Tofu will absorb more flavor when it is torn by hand. Sauté until all the ingredients are coated with the oil.
3. Add the shiitake dashi and kombu dashi and bring it to a boil.
4. Turn down the heat to simmer. Cook for 10 minutes, skimming occasionally. Use a fine-mesh skimmer, skim off the foam and scum on the surface. Tip: Fill up a 1-cup measuring cup with water and clean the strainer in it. Exchange the water when it gets too dirty.
5. After 10 minutes, add 3 Tbsp sake and ½ tsp Diamond Crystal kosher salt and continue to cook until the vegetables are all tender. Finally, add 2 Tbsp soy sauce.

To Serve

1. Right before serving, thinly slice 2 green onions/scallions. Serve the soup and garnish with scallion. Sprinkle with optional shichimi togarashi (Japanese seven spice) and Japanese sansho pepper, if you like it spicy.