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1 day 7 hours 45 min

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Kenchin Soup

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Ingredients (Serves 4)
* 5-6 cm pieces carrot
* 3 taros
* 1/2 burdock root
* 5cm piece daikon Japanese radish
* 4 shiitake mushrooms
* 1/2 Japanese leek
* 1 block silken tofu
* 5 cups / 1000ml dashi stock
* 1 tbsp sake
* 2-3 tbsp mirin sweet cooking sake
* 3 tbsp soy sauce
* vegetable oil -- to taste
* sesame oil -- to taste
* salt
* shichimi -- to taste

1 Peel the burdock root and slice it in 5mm slices diagonally. Soak it in water.

2 Peel the carrot and cut it in four lengthwise. Then slice it in 5mm slices crosswise from the edge.

3 Peel the taro and cut it in half. Then slice it in 7-8 mm slices. Wash it well.

4 Remove the stems of the shiitake mushrooms and cut each mushroom into 4 pieces.

5 Peel the daikon and cut it in the same way as the carrot.

6 Slice the leek diagonally.

7 Drain the burdock root.

8 Heat the vegetable oil and sesame oil in a pan. Add the burdock root, carrot, daikon, shiitake mushrooms and taros in this order and fry them. Add more oil if necessary.

9 Add the dashi and cook the vegetables until they are tender. Skim the surface.

10 Add the tofu by breaking it with your hands and heat it lightly. Season with the sake, mirin, soy sauce and salt to taste. Serve in a bowl and put the leek on top. Sprinkle with shichimi.

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