Kenchin-jiru ｜ Our Regional Cuisines

1. [Preparation of wild mountain vegetables, dried zenmai (=Asian royal fern)]
Soak the dried zenmai (Asian royal fern) in warm water and leave for 30 minutes.

2. Put the zenmai (Asian royal fern) in a pan and simmer. Once the water comes to a boil, turn off the heat, throw out the water, and put new water into the pan. Leave the “zenmai” (Asian royal fern) in the pan and water for 1.5 to 3 days until they become plump. The water will turn red so change the water 4 to 5 times until the water is no longer red.

3. [Preparation of wild mountain vegetables, salted warabi (bracken roots) and salted fuki (Japanese butterbur)]
Place the salted warabi (bracken roots) and salted fuki (Japanese butterbur) into different pans and pour water over them. Simmer the two vegetables.

4. Turn off the heat once the water starts to boil. Run water over the vegetables for 3 days until the saltiness is removed. The amount of water and time needed to remove the salt depends on the saltiness of the vegetables.

5. [Making of the “kenchin-jiru”] Make the dashi (Japanese soup stock) by placing the kombu (kelp) in a pan and soaking it in water for over an hour. Add the dried sardines and simmer at a medium heat for 20 minutes. After that, add the bonito flakes and turn off the heat just before the water comes to a boil.

6. Drain the firm tofu.

7. Peel the daikon radish and carrot and cut into 2 to 3mm quarter slices. Pre-cook the daikon radish. Remove the skin of the gobou (burdock root) with a kitchen knife and shave the vegetable. Soak the shaves of gobou (burdock root) in water to remove the bitterness. Cut the zenmai (Asian royal fern), warabi (bracken roots), fuki (Japanese butterbur), and “himetake” (curved-root young bamboo shoots) into 5mm to 1cm pieces. Cut the “kaku-konjac” (yam cake) into 1cm cubes. Remove the oil from the fried bean curd by pouring hot water over them and cut them into 1cm cubes.

8. Heat the vegetable oil in a pan and add mashed tofu and stir fry at a medium heat for 5 to 10 minutes. Once the tofu has crumbled and only a small amount of white water from the tofu is left, add all the ingredients from step 7.

9. Add the dashi (Japanese soup stock) to the above ingredients and once the broth begins to boil, add 6 tablespoons of soy sauce, sake, mirin (sweet rice wine) and salt and simmer at a medium heat for 30 minutes. Add the last tablespoon of soy sauce to taste and sprinkle minced Japanese leek on top.