How to Prepare Favorite Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms
Hey everyone, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Favorite Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms using 12 ingredients and 9 steps. Here is how you can achieve that.
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. Recipe by Pukuttopukumaru
Ingredients and spices that need to be Prepare to make Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms:
- [Ingredients]
- 100 to 150 grams Chicken (thighs or breasts)
- 5 to 10 cm long Daikon radish
- 1/2 Carrot
- 2/3 to 1 piece Konnyaku
- 1/2 to 1 block Firm tofu
- 3 Dried shiitake mushrooms
- [Broth]
- 1000 to 1300 ml Japanese dashi stock (including the shiitake mushroom soaking water)
- 50 to 60 ml Soy sauce
- 50 ml Sake
- 1 tbsp Sugar
Steps to make Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms
- [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.
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