Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms.
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Ingredients Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms:
- Require of [Ingredients].
- Require 100 to 150 grams Chicken (thighs or breasts).
- Require 5 of to 10 cm long Daikon radish.
- Give 1/2 Carrot.
- You need 2/3 for to 1 piece Konnyaku.
- Provide 1/2 for to 1 block Firm tofu.
- Prepare 3 for Dried shiitake mushrooms.
- Prepare for [Broth].
- Prepare 1000 for to 1300 ml Japanese dashi stock (including the shiitake mushroom soaking water).
- Require 50 - to 60 ml Soy sauce.
- Need 50 ml - Sake.
- Need 1 tbsp Sugar.
Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms step by step:
- [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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