Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, my mom's kenchin soup (with fragrant sesame oil). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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. Use sesame oil to stir-fry the vegetables, and you'll get a fragrant soup. I also seem to remember my mother taking soup stock from chicken skin.
My Mom's Kenchin Soup (with fragrant sesame oil) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. My Mom's Kenchin Soup (with fragrant sesame oil) is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook my mom's kenchin soup (with fragrant sesame oil) using 13 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make My Mom's Kenchin Soup (with fragrant sesame oil):
- Prepare 200 grams Chicken
- Get 20 cm Daikon (white radish)
- Make ready 1/3 Burdock root
- Make ready 3 Taro root
- Take 1 Carrot
- Get 4 Dried shiitake mushrooms
- Take 1/2 Konnyaku
- Prepare 1 slice Aburaage
- Make ready 1/2 block Tofu
- Prepare 1 tbsp Sesame oil
- Make ready 3 to 4 tablespoons Soy sauce
- Make ready 2 tsp Japanese dashi stock powder
- Take 1000 ml Water
I also seem to remember my mother taking soup stock from chicken skin. Prepare the soup: Heat the sesame oil in a large pot over medium-high heat. When it starts to shimmer, add the daikon, carrots, burdock root, konnyaku, shiitake mushrooms, and aburaage to the pot and stir-fry. Add the shiitake water, konbu stock and sake to the saucepan, and bring to a boil over medium heat.
Steps to make My Mom's Kenchin Soup (with fragrant sesame oil):
- Cut the ingredients into bite-sized pieces. (Save the soaked water from reconstituting the dried shiitake.)
- Stir fry all the chopped ingredients, except tofu, add water (+ water used for softening up the shiitake).
- When the daikon becomes translucent, add the soy sauce and tofu and bring to a boil. It's ready to serve.
When it starts to shimmer, add the daikon, carrots, burdock root, konnyaku, shiitake mushrooms, and aburaage to the pot and stir-fry. Add the shiitake water, konbu stock and sake to the saucepan, and bring to a boil over medium heat. Originally created as a Buddhist temple cuisine, Kenchinjiru (けんちん汁) is a clear soup cooked with root vegetables, tofu, shiitake and kombu stock. It's a well balanced, flavorful soup if you're looking for a meatless meal on a cold night. Heat sesame oil in wok, saute sliced ginger and peppercorns till fragrant and ginger is golden.
So that’s going to wrap it up for this exceptional food my mom's kenchin soup (with fragrant sesame oil) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
