{"id":5825,"date":"2023-10-13T05:17:33","date_gmt":"2023-10-13T05:17:33","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=5825"},"modified":"2023-10-13T05:23:26","modified_gmt":"2023-10-13T05:23:26","slug":"kenchinjiru","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/10\/13\/kenchinjiru\/05\/17\/5825\/33\/appdev2098\/japanese-food-recipes-4\/vegetable\/","title":{"rendered":"Kenchinjiru"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">For the Vegan Dashi<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00a0piece\u00a0kombu (dried kelp)\u00a0(4 x 4 inches, 10 x 10 cm per piece)<\/li>\n\n\n\n<li>5\u00a0cups\u00a0water\u00a0(for the kombu)<\/li>\n\n\n\n<li>3\u00a0dried shiitake mushrooms<\/li>\n\n\n\n<li>1\u00a0cup\u00a0<strong>water<\/strong>\u00a0(for the shiitake)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Soup<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>7\u00a0oz\u00a0firm tofu\u00a0(\u00bd\u00a014-oz block)<\/li>\n\n\n\n<li>\u00bd\u00a0package\u00a0konnyaku (konjac)\u00a0(4.6\u00a0oz,\u00a0130\u00a0g)<\/li>\n\n\n\n<li>7\u00a0oz\u00a0daikon radish\u00a0(2 inches, 5 cm)<\/li>\n\n\n\n<li>3.5\u00a0oz\u00a0carrot\u00a0(1\u00a0medium carrot)<\/li>\n\n\n\n<li>3\u00a0pieces\u00a0taro (satoimo)<\/li>\n\n\n\n<li>3.5\u00a0oz\u00a0gobo (burdock<a href=\"https:\/\/www.justonecookbook.com\/gobo-burdock-root\/\"> r<\/a>oot)\u00a0(\u00bd\u00a0gobo)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Seasonings<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00a0Tbsp\u00a0roasted sesame oil<\/li>\n\n\n\n<li>3\u00a0Tbsp\u00a0sake<\/li>\n\n\n\n<li>\u00bd\u00a0tsp\u00a0Diamond Crystal kosher salt<\/li>\n\n\n\n<li>2\u00a0Tbsp\u00a0soy sauce<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Garnish<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0green onions\/scallions<\/li>\n\n\n\n<li>shichimi togarashi (Japanese seven spice)\u00a0(optional)<\/li>\n\n\n\n<li>Japanese sansho pepper\u00a0(optional)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">To Prepare the Ingredients<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Previous Night:<\/strong>\u00a0Gently clean\u00a0<strong>1 piece kombu (dried kelp)<\/strong>\u00a0with a damp towel. NEVER wash kombu and do not remove the white powder (that\u2019s where the umami flavor comes from). These days kombu is pretty clean. Soak the kombu in\u00a0<strong>5 cups water<\/strong>\u00a0overnight. If you don\u2019t have time, skip soaking and go to the next step.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Put\u00a0<strong>3 dried shiitake mushrooms<\/strong>\u00a0in a small bowl and cover with\u00a0<strong>1 cup water<\/strong>. Place a smaller bowl on top to make sure the mushrooms are submerged.<\/li>\n\n\n\n<li>Wrap\u00a0<strong>7 oz firm tofu<\/strong>\u00a0with a paper towel and place it on a plate. Put another plate on top to press the tofu, drain for 30 minutes.<\/li>\n\n\n\n<li>Cut\u00a0<strong>\u00bd package konnyaku (konjac)<\/strong>\u00a0into 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\u20133 minutes to get rid of the odor. Drain the water and set it aside.<\/li>\n\n\n\n<li>Peel and cut\u00a0<strong>7 oz daikon radish<\/strong>,\u00a0<strong>3.5 oz carrot<\/strong>, and\u00a0<strong>3 pieces taro (satoimo)<\/strong>\u00a0into 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 \u00bc-inch (6-mm) slices and soak in water to get rid of the slimy texture.<\/li>\n\n\n\n<li>Scrape the skin of\u00a0<strong>3.5 oz gobo (burdock root)<\/strong>\u00a0with the back of a knife under running water. Cut in half lengthwise and slice thinly. Soak in water for 5 minutes and drain.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Remove and discard the stem of shiitake mushrooms and cut into quarters.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Cook the Kenchinjiru<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat a large pot and add\u00a0<strong>1 Tbsp roasted sesame oil<\/strong>. Saut\u00e9 the daikon, carrot, taro (satoimo), gobo (burdock root), and konnyaku until the oil coats the ingredients.<\/li>\n\n\n\n<li>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. Saut\u00e9 until all the ingredients are coated with the oil.<\/li>\n\n\n\n<li>Add the shiitake dashi and kombu dashi and bring it to a boil.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>After 10 minutes, add\u00a0<strong>3 Tbsp sake<\/strong>\u00a0and\u00a0<strong>\u00bd tsp Diamond Crystal kosher salt<\/strong>\u00a0and continue to cook until the vegetables are all tender. Finally, add\u00a0<strong>2 Tbsp soy sauce<\/strong>.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Serve<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Right before serving, thinly slice&nbsp;<strong>2 green onions\/scallions<\/strong>. Serve the soup and garnish with scallion. Sprinkle with optional&nbsp;<strong>shichimi togarashi (Japanese seven spice)<\/strong>&nbsp;and&nbsp;<strong>Japanese sansho pepper<\/strong>, if you like it spicy.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS For the Vegan Dashi For the Soup For the Seasonings For the Garnish INSTRUCTIONS To Prepare the Ingredients To Cook the Kenchinjiru To Serve<\/p>\n","protected":false},"author":1,"featured_media":5826,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[220],"tags":[],"class_list":["post-5825","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetable"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/10\/Kenchinjiru.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5825"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5825\/revisions"}],"predecessor-version":[{"id":5827,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5825\/revisions\/5827"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/5826"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}