Wednesday, January 23, 2013

Kenchin Jiru


Quite an achievement I have to say. So far so good with Japanese dishes. After three dishes (Japanesse Eggplant SauteSimmered DaikonTeppanyaki Salmon)? Look, I am not saying I know it all nor I am pro. But I have picked up the vital Japanese cooking tips by myself and I must credit those tv cooking programs as well. Then again, what can different for a Japanese soup but those customary Japanese ingredients? You tell me. Don't you think the ingredients potentially can be either miso paste, mirin, dashi stock/powder and sake? Or even Japanese soy sauce, garlic and ginger which took a back step for this Kenchin Jiru Soup. Kenchin Jiru Soup by the way is a vegetable soup (Onion Soup & Lentil Vegetable Soup) and obviously the Japanese way to a vegetarian soup (Chinese Vegetarian Noodle Soup & Vegetarian Chinese Winter Melon Soup). 


Perhaps not as authentic as those made in Japan or by Japanese themselves, but pretty much can be trended very close. Of course, for me cooking must begin with whatever ingredients easily available on our Malaysian ground and let's not forget that we must take a good peep into our fridge and pantry. Out came the ingredients listed below for this my version Kenchin Jiru clear soup. Made with lotus root (Fried Lotus Root Chips), dried black mushrooms, tofu (Indian Tofu Curry, Spinach Tofu Stir FryChinese Tofu Soup) and leek, spring onion garnished and the rest, as I have already told you before, those I have used for those previous Japanese dishes I have already shared with all of you. Kenchin Jiru? Wouldn't you agree should be hailed as a healthiness? Fiber rich, smooth and delightful Japanese soup? I am definitely not doubting. Are you?  

Ingredients
300g lotus root - remove skin and slice into rings
1 small leek - sliced
200g dried black mushrooms - soak to soften and slice
1 piece white tofu - cubed into medium size pieces
Spring onion for garnishing

For the soup base 
1/2 litre water
2 tbsp dashi powder (or as needed)
2 tbsp mirin
3 tbsp sake
1 tsp sugar
Salt and white pepper for taste

Method
Simmer lotus root with water to soften. 
Add the rest of the ingredients except tofu and leeks. 
Stir and heat through. 
Add tofu and leeks.
Gently stir as not to break tofu. 
Just after 2-3 mins, remove from heat.
Garnish with spring onion before serving.


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7 comments:

  1. lotus root is one of my favorite soup

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  2. I like lotus root! But cleaning it is a real hassle

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  3. Lotus root is new to me....if I get it here in Chennai..sure will try :-)


    Helen
    http://myworldmyhome2012.blogspot.in

    ReplyDelete
  4. With mirin dashi, you can bring the flavors out of the soup. Yumm.

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  5. what lovely and yummy soup:)
    Love the pictures!!

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  6. This looks great! Looks like you'll be a Japanese cuisine pro soon enough!

    ReplyDelete

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