Kenchin jiru (vegetable chowder)


Daikon radish, carrot, burdock, taro, konjak, tofu, Japanese honewort, salt, soy sauce, sake


  • Cut all ingredients to stripes.
  • Boil taro and konjak.
  • Shave burdock into long thin slivers, and boil with daikon radish, carrot and konjak.
  • When daikon radish is cooked, add taro and season mainly with salt (soy sauce is used just as coloring), add a bit of sake.
  • Add tofu squashed by hand.
  • When it is heated, serve it with Japanese honewort.