Root Vegetable Soup
We call vegetables grown in soil "konsai". Konsai tend to be harder vegetables, so they are great to use for stew and soup recipes.
Photographed by HIDETOSHI HARA
Soups & Stews
Calorie count is per serving.
- 1 chicken thigh (small)
- 200 g daikon radish
- 100 g lotus root
- 1/3 carrot
- 1/3 block konnyanku
- 3 dried shiitake mushrooms (leftover from making shiitake and kombu dashi)
- 1 kombu kelp (leftover from making shiitake and kombu dashi)
- 800 ml shiitake and kombu dashi
- A little ginger (thinly shredded)
- A pinch of salt
- 1 tbsp vegetable oil
- 1 tbsp sake
- Soy sauce, as needed
[Shiitake and kombu dashi (approx. 800 ml)]
- 1 piece kombu kelp (10x5cm)
- 3 dried shiitake mushrooms
- 800 ml water
Place the kombu and dried shiitake mushrooms in a food-storage container and cover with water.
Reconstitute overnight in the fridge.
Will keep for 4-5 days.
Skin the chicken, cut into 2 cm cubes and sprinkle with a pinch of salt. Cut the daikon radish into quarters and then make 1 cm slices (icho-giri). Use the same icho-giri technique for the lotus root and carrot, making 7 mm slices. Soak the lotus root in water for a few minutes and drain. Cut the konnyaku into 5 mm by 2 cm strips, parboil and drain. Remove the stems from the shiitake and cut into bite-size pieces.
icho-gir/quarter slice: Cut lengthwise into quarters and then slice to desired thickness, working from the edge.
Heat the vegetable oil in a pot placed over low heat and stir-fry the ginger. When aromatic, turn the heat up to medium and stir-fry the vegetables in the order of lotus root, daikon and carrots. Cover and reduce the heat to medium-low and steam fry for around 10 minutes. Uncover occasionally to turn over the vegetables.
Push the vegetables to one side and stir-fry the konnyaku. Push everything to one side and stir-fry the chicken. Sprinkle sake and 1 tablespoon of soy sauce over the chicken and combine.
[Shiitake and kombu dashi]
Add the shiitake mushrooms and kombu, then turn the heat up to high. Just before the pot comes to a boil, remove the kombu. After bringing the pot to a boil, reduce the heat to medium and simmer until the vegetables are tender. Add salt and soy sauce to taste.
Icho-giri (cutting into ginkgo leaf or quarter-rounds)
Used to cut cylindrical items into quarter-rounds that are similar in shape to an icho (ginkgo) leaf. Suitable for soups and salads.
- Cut lengthwise into quarters.
- Place a quarter one cut-side down, and cut into uniform slices.
Carrots, daikon radish, etc.