Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, my mother's recipe for kenchin-jiru. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

My Mother's Recipe for Kenchin-jiru is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. My Mother's Recipe for Kenchin-jiru is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook my mother's recipe for kenchin-jiru using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make My Mother's Recipe for Kenchin-jiru:

1. Take 100 grams Sliced pork belly
2. Prepare 1/2 Daikon radish
3. Prepare 4 Taro root
4. Take 1 Carrot
5. Get 1/2 Burdock
6. Prepare 1/2 Konnyaku
7. Take 1 small block Tofu
8. Get 1 slice Aburaage
9. Prepare 2 tbsp Vegetable oil
10. Prepare 1000 ml Water for the dashi stock
11. Get 1 tsp Dashi stock granules
12. Take 50 ml Soy sauce

Steps to make My Mother's Recipe for Kenchin-jiru:

1. Cut the daikon and carrot into quarter rounds. Scrape off the burdock skin, and cut diagonally into thin slices. Rub salt into the konnyaku, and cut into 2 cm cubes. Pour boiling water over the aburaage briefly to drain excess oil, cut into half, then into 5 cm strips. Peel the taro root and cut into 1 cm rounds. Rub with salt to remove the slime. Cut the pork into 2 cm slices.
2. Heat oil in a saucepan, and fry all of the chopped vegetables and pork except for the tofu. When everything is well-coated in oil, pour in the water for the dashi stock and bring to a boil. Cook over high heat, skim the scum from the surface, and turn down the heat to low. Once the vegetables have softened, add the soy sauce and dashi stock granules, and taste to adjust. Continue simmering over low heat.
3. When the vegetables in Step 2 have absorbed the flavour, add the tofu as you break it up roughly by hand. In our family, we cook on for a while after this point. When the tofu absorbs the taste thoroughly, turn off the heat.

So that’s going to wrap it up for this exceptional food my mother's recipe for kenchin-jiru recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!