Kenchin-jiru けんちん汁

History and Origins

The dishes that are cooked with oil, such as radish and carrots, are cooked after cooking. There are theories about its birth, and there are theories about how Japanese has become the Japanese language, and there are theories about how the "Kyojiji" made at the main temple in Kasai has always been called "Sai". Although lye is now eaten in many parts of Japan, it has been eaten in the main temple for over 700 years, and according to one theory, it has spread throughout the country as priests who have been trained in the main temple were sent to various places. Since the soup in the construction temple is a connoisseur dish, we don't use animal food and we don't even have to clean it up. Despite the ostentatious dish, many vegetables are used because they have been made without waste from the waste from other gravy dishes. In the lye there is a story of the duplicating of tofu in the lye, but the story remains from the fact that the first residence of the chief temple, the apprentice, picked up the tofu, washed it, and put it in the juice.

When It Is Eaten

It can be eaten throughout the year, but because it is root and warm, it is especially preferred during cold weather. In some regions of Kanto, they are eaten to match season events, such as the segmentation, the E-surgical course, and so on.

How It Is Eaten

I'm going to cut it into pieces that are easy to eat. After roasting the cut material in boiling oil, add the sauce and cook it with a weak cooking. When the vegetables become soft, add salt, soy sauce, and boil more, and mix tofu with your hands. There are various ranges added to the equipment and other items in the home and in the area.

Recipe — Serves 3

Ingredients

• 40 g daikon radish
• 30 g carrot
• 30 g lotus root
• 30 g burdock root
• 30 g taro
• 1/8 konnyaku
• 2–3 dried shiitake mushrooms (精進だしで使用)
• 1/6 blocks firm tofu
• a pinch daikon leaves (komatsuna)
• 400 ml dashi stock
• 2 tbsp sesame oil
• 1 tbsp1/3 soy sauce
• salt, to taste
• a pinch mirin
• a pinch sake

Method

1. (See below for the recipe for making an obtuse.)
2. (I don't want to cut the radishes into large radishes, carrots, and so on.)
3. (It's only to wash the mud that we'll cut it for half a month, and not to skin it.)
4. The first time I peel my skin, cut it to a small size, and wash it with salt.
5. The drying process will be taken out and carved with stone when the phytoplankton has become soft.
6. The pepper is boiled, and the chopsticks are used to drill holes, and the water is swallowed and spoon is used to cut a small bite. I dry the garlic in a pot and take in the water so it tastes good.
7. Cotton tofu cuts water and makes water difficult to make.
8. The large root leaves or small pines have hot water and cools with ice water. Take the water and cut it fine.
9. Hot the cooking pot with steam oil, and then we can cook it in order. I'm going to put in a small amount of cooked wine.
10. When the vegetables are fried with oil and a little fire passes through, put in an inert process. I'm also going to use dryers.
11. Take the pot by adjusting the heat so that it does not boil.
12. If the vegetables are cooked, cook them with a weak fire for about two hours.
13. Salt, soy sauce, and salt to paste. Then add it. (After this I add tofu, so I season a little thick.)
14. (If the vegetable tastes good, it's a weak fire in which tofu is tofu by hand.)
15. I'll add a little sesame oil and give it a flavor and finish it.
16. I'll put it on the bowl. The leaves are made by adding bluish root leaves at the end.
17. It's a bit of a trick.
18. I'm going to have to make it a little bit easier.
19. I'll cut the cloth in a corner of about two centimeters. I put water, cloth, and cloth in the pan, and I stay overnight in the refrigerator. Set the pot on fire and lick the pot. I'll boil it for about 30 minutes. (I'll put ice water on the bowl to keep it cold.)

More About Kenchin-jiru

Kenchin jiru (けんちん汁, 巻繊汁 kenchinjiru), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu. It is a popular dish in Japan and is prepared in various manners using myriad ingredients. It has been stated that the dish originated several centuries ago from Kenchō-ji, a temple, and it has also been suggested that the dish has its roots in shippoku cuisine.

Overview

Kenchin jiru is a Japanese vegetable soup prepared using root vegetables and tofu. Typical ingredients include tofu, burdock root, daikon radish, shiitake mushrooms, konnyaku, taro root, sweet potato or potato, carrot, dashi stock, sesame oil, and seasonings. The vegetables and roots can be stir-fried prior to being added to the soup, which reduces their moisture content to accentuate their flavors. Meats such as pork and chicken are sometimes used as an ingredient.

It is a popular dish in Japan, where it is prepared in many various ways using various ingredients.

History

It has been suggested that kenchin jiru originated from Kenchō-ji, located in Kamakura, Kanagawa Prefecture, Japan, which was the first Buddhist Zen Temple in Japan. A story regarding the dish's origin is that several centuries ago, a young monk accidentally dropped a fresh tofu cake on the kitchen floor of the temple. The kitchen floor was kept in a very clean state, so the cook used the tofu in a soup for the evening meal. After this occurred, tofu used thereafter when preparing the soup was routinely crushed or crumbled into small pieces, which was based upon a Zen belief that food should be divided equally among the residents of a temple.

It has also been suggested that the dish had its roots in shippoku cuisine, which is a Japanese culinary style that is heavily influenced by Chinese cuisine. Shippoku cuisine originated from Chinese immigrants who went to Nagasaki, Japan, during the Edo period. Nagasaki was the only place in Japan where Chinese people were allowed to reside during the "centuries of seclusion". Kenchin jiru's connection with shippoku cuisine is also demonstrated per the derivation of the word kenchin from the Chinese word kenchen, which means "rolled parched food" or "rolled slivers of food". A well-known variation of kenchin jiru is prepared by rolling cooked vegetables and tofu in yuba (tofu skin) and then deep-frying the roll, rather than serving it as a soup.

Text adapted from the English Wikipedia article Kenchin-jiru by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.