Iwate

Cook in bulk for no more kitchen work – an earthy bowl of soup with plenty of tofu

Kenchin Jiru

In the old times, people of Iwate used to cook Kenchinjiru in bulk so that women, who took care of the cooking for the family, would have some time away from their kitchen during the Koshogatsu period (also called “Meshogatsu”, a new year period for women, which is around January 15). The soup prepared in a big pot only needs some reheating. It is also said that the flavours deepen and develop overnight. On the morning of Koshogatsu, grilled mochi rice cake is added to the soup, and at night, it is eaten with soba noodles. The dish does not use any meat, and is cooked with plenty of mountain vegetables.

for ４ persons

tofu900g
carrot50g
konjac100g
mix of fuki Japanese sweet coltsfoot, warabi bracken and takenoko bamboo shoots200g
mushrooms100g
gobo burdock60g
japanese white radish150g
deep-fried tofu5
leek1/3 length
light soy sauce6 cups
cooking oil3 tablespoons
dashi broth (kombu seaweed, mushrooms, or fish according to your taste)6 cups
mirin sweet cooking rice wine1 tablespoon
sake rice wine1 tablespoon
salta pinch

1.: だいこん、にんじん、ごぼう、こんにゃくはそれぞれ、いちょう切りにし、別々にゆがいておく。
きのこは食べやすい大きさにさく。油揚げは千切り、山菜は２cm程度に切る。
2.: 鍋に油を熱し、粗くつぶした豆腐をいためる。
白く濁った水分がでてくるが、そのまま炒めていると、豆腐がぽろぽろと固まってくる。
3.: 鍋にだし汁を入れ、１．で用意した材料をすべて入れる。
一煮立ちしたら、分量の調味料を醤油大さじ１だけ残して、入れる。
4.: 弱火で１時間ほど煮込み、味をみながら、残りの醤油で調整する。
最後にネギを散らして、できあがり。

Information provided by : 岩手県農林水産部農業普及技術課