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My Mom's Kenchin Soup (with fragrant sesame oil)

My Mom's Kenchin Soup (with fragrant sesame oil)

This is our family's kenchin soup with lots of vegetables and aromatic sesame oil.

Ingredients: 5-6 servings

Chicken
200 g
Daikon (white radish)
20 cm
Burdock root
1/3
Taro root
3
Carrot
1
Dried shiitake mushrooms
4
Konnyaku
1/2
Aburaage
1 slice
Tofu
1/2 block
Sesame oil
1 tablespoon
Soy sauce
3 to 4 tablespoons
Japanese dashi stock powder
2 teaspoons
Water
About 1000 ml

Steps

1. Cut the ingredients into bite-sized pieces. (Save the soaked water from reconstituting the dried shiitake.)
2. Stir fry all the chopped ingredients, except tofu, add water (+ water used for softening up the shiitake).
3. When the daikon becomes translucent, add the soy sauce and tofu and bring to a boil. It's ready to serve.

Story Behind this Recipe

This is what my family's kenchin soup has been like since I was young. It's something I get immense cravings for, from time to time.