My Mother's Recipe for Kenchin-jiru

My Mother's Recipe for Kenchin-jiru

When it gets cold, I miss the Kenchin-jiru that my mother used to make. Although its been a while since I've gotten married, I've yet to reach my mother's level in cooking.


Sliced pork belly
100 g
Daikon radish
Taro root
1 small block
1 slice
Vegetable oil
2 tablespoons
Water for the dashi stock
1000 ml
Dashi stock granules
1 teaspoon
Soy sauce
1/4 cup


1. Cut the daikon and carrot into quarter rounds. Scrape off the burdock skin, and cut diagonally into thin slices. Rub salt into the konnyaku, and cut into 2 cm cubes. Pour boiling water over the aburaage briefly to drain excess oil, cut into half, then into 5 cm strips. Peel the taro root and cut into 1 cm rounds. Rub with salt to remove the slime. Cut the pork into 2 cm slices.
2. Heat oil in a saucepan, and fry all of the chopped vegetables and pork except for the tofu. When everything is well-coated in oil, pour in the water for the dashi stock and bring to a boil. Cook over high heat, skim the scum from the surface, and turn down the heat to low. Once the vegetables have softened, add the soy sauce and dashi stock granules, and taste to adjust. Continue simmering over low heat.
3. When the vegetables in Step 2 have absorbed the flavour, add the tofu as you break it up roughly by hand. In our family, we cook on for a while after this point. When the tofu absorbs the taste thoroughly, turn off the heat.

Story Behind this Recipe

My mother used to make this often. This is my favorite soup.