●"KENCHIN' SOUP-----Kenchin
jiru
*'Kenchin' refers
to any cooking with chopped ingredients that include bean curd.
＜Ingredients(for four)＞
2/3 (200g) 'silk' tofu
150g burdock root
30g carrot
1 fried bean curd
1 spring onion (thinly sliced slantingly)
4 cups nibandashi
2/3 teaspoon salt
1 teaspoon light soy sauce
2 tablespoons salad oil
seven spice mixture
1)Shave the burdock root and submerge the cut pieces
in water to remove
the bitterness. Burdock is often prepared this way,
cut into sasagaki pieces.
In this cutting method the burdock root is cut as if
sharpening a pencil.
Similarly, cut the carrot into sasagaki pieces also,
while cut the fried bean
curd into rectangular pieces.
2)Pour the salad oil into the pan. Place over medium
heat and stir-fry the
burdock root and carrot shavings which were patted dry.
When the vegetable
is coated with oil, add the tofu which also had its
moisture removed as much
as possible. After the tofu is briefly stir-fried, add
the fried bean cured.
3)Add the nibandashi into the pan and let it come to
a boil. Remove scum from
the surface and reduce the heat to low. After simmering
further for 2 to 3
minutes, adjust the flavor with salt and light soy sauce
and finally add the
spring onion. Turn off the heat and serve.