Japanese dashi stock (including the shiitake mushroom soaking water)
1000 to 1300 ml
50 to 60 ml
[Chicken] Cut into small bite sizes.
[Daikon & Carrot] Slice into slightly thick quarter rounds.
[Konnyaku] Rub with salt and rinse well. Tear it into small pieces using your fingers or a spoon.
[Tofu] Drain with a sieve.
[Dried shiitake mushrooms] Soak the dried shiitake mushrooms in plenty of water to rehydrate. Slice thinly. Reserve the soaking water and mix with Japanese dashi stock later.
Heat the vegetable and sesame oil in a large pot. Put in the chicken and fry until its colour has changed. Add the rest of the ingredients and fry further.
When the ingredients are coated with oil add the stock. Bring to the boil and skim off the scum on the surface. Add the soy sauce, sake and sugar and cook for a while.
After the vegetable are cooked through add the tofu broken into small rough pieces.
Cook for a while and it is done. Ladle into individual bowls and sprinkle chopped green onion on top.
Story Behind this Recipe
In our household, when I season the soup with miso and use pork we call it Buta-jiru (pork soup). When I season the soup with soy sauce and use chicken, we call it Kenchin soup. I normally double the quantity that would be too much for small families. I halved it to make a recipe to post.
I like thickly-sliced daikon and carrot because they absorb a lot of broth.