Kenchinjiru Stew Recipe

A traditional Japanese vegetable stew that's hearty and healthy.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Main Course

Cuisine Japanese

Servings servings

Calories 150 kcal

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

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:

Feel free to add other vegetables like potatoes or burdock root.

Nutrition value:

Calories: 150kcalCarbohydrates: 20gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 800mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Keywords:

Keyword Healthy, Vegetarian

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