(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
I stumbled upon this kenchinjiru gem while exploring Japanese cuisine. Hearty, comforting, and packed with nutritious veggies, this stew quickly became my go-to for chilly evenings. What sets it apart? Tofu adds protein, while daikon and shiitake mushrooms bring unique flavors. Dashi forms a savory base, perfectly complemented by soy sauce and sesame oil. Trust me, once you try this recipe, you'll wonder how you lived without it. Let's dive in and create some culinary magic!
Ingredients for Kenchinjiru Stew
- Firm tofu: Adds protein and a hearty texture to the stew, absorbing the flavors of the broth and other ingredients.
- Daikon: Provides a mild, slightly sweet flavor and a crunchy texture, adding depth and freshness to the stew.
- Carrots: Bring natural sweetness and vibrant color to the stew, balancing the flavors and providing essential vitamins.
- Shiitake mushrooms: Infuse a rich, umami flavor into the stew, adding depth and complexity to the overall taste profile.
- Dashi: Serves as the flavorful base of the stew, enhancing the savory taste and providing an authentic Japanese essence.
Read more: Mulligatawny Stew
Essential Tools for Making This Japanese Dish
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Cutting board: Needed for chopping and preparing the vegetables for the stew.
- Knife: Essential for cutting the tofu, daikon, carrots, and mushrooms into bite-sized pieces.
- Wooden spoon: Used for stirring the stew while it simmers to ensure even cooking.
Kenchinjiru Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 block Tofu firm, cubed
- 2 cups Daikon peeled and sliced
- 2 cups Carrots peeled and sliced
- 1 cup Shiitake Mushrooms sliced
- 4 cups Dashi
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tsp Salt to taste
Read more: BBQ Stew Recipe
Instructions:
- 1. Heat sesame oil in a large pot over medium heat.
- 2. Add tofu and cook until lightly browned. Remove and set aside.
- 3. Add daikon, carrots, and shiitake mushrooms to the pot. Sauté for 5 minutes.
- 4. Pour in dashi and bring to a boil. Reduce heat and simmer for 20 minutes.
- 5. Add soy sauce, salt, and tofu. Simmer for another 10 minutes.
- 6. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Breakfast Stew Recipe
Can You Make Kenchinjiru Stew in Advance?
Make Ahead Instructions
- Cook the stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 2-3 months.
- Thaw in the refrigerator before reheating.
Kenchinjiru stew is a traditional Japanese Buddhist dish that originated in the Kencho-ji temple in Kamakura.
0 thoughts on “Kenchinjiru Stew Recipe”