Kenchin-jiru
재료: Firm Tofu, Daikon Radish, Carrot, Konjac, Taro · 조리시간 30분 · 250kcal · ~₩11,000
재료
0.5block Firm Tofu, 100g Daikon Radish, 50g Carrot, 0.33piece Konjac, 100g Taro, 1sheet Aburaage, 0.5piece Long Green Onion (Naganegi), 600ml Water, 3packets Dashi Pack, 1tbsp Soy Sauce, 0.66tsp Salt, 0.5tbsp Mirin, 0.5tbsp Sesame Oil, 적당량 Kujo-negi or Spring Onion Leaves, 적당량 Shichimi Chili Pepper
조리법
1. Tear the konjac into bite-size pieces with your hands, place them into a pot of water, and turn on the burner. Once it begins to boil, let it boil for 1-2 minutes and then remove it.
2. Cut the aburaage, thin deep-fried tofu, in half lengthwise and stack them on top of each other. Cut the aburaage into 1 cm (0.4") width strips.
3. Add sesame oil to a heated pot and stir-fry the ingredients. Add the carrot slices, parboiled konjac, taro, and daikon radish. Stir-fry over high heat for about 3 minutes.
4. Now, add the aburaage, thin deep-fried tofu, and lightly stir-fry. Then, pour in the water.
5. Place the dashi packs onto the ingredients to submerge them in the broth. Cover with a lid. It'll take about 4 minutes to bring it to a boil. When it begins to boil, reduce the heat to medium-low and then simmer for 10 minutes.
6. Remove the dashi packs and lightly squeeze them. Add the soy sauce, salt, and mirin. Mix well and bring the heat to high.
7. Gently place the tofu in the pot to prevent splashing and break the tofu into smaller pieces with a ladle.
8. Add the naganegi, long green onions cut into 5mm (0.2") slices diagonally. Cover and simmer. When the tofu is heated through and the long onions soften, it's ready.
9. Ladle the kenchin-jiru into a bowl. Garnish with chopped kujo-negi, a type of green onion, or spring onion leaves, and sprinkle on shichimi chili pepper to taste.
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