Kenchin Jiru (Japanese Tofu and Vegetable Stew) - 'Japanese Cooking: Contemporary & Traditional' by
Miyoko Nishimoto Schinner
About 7 cups slivered, sliced or diced vegetables: traditionally, taro root, carrots, daikon,
potatoes, and something green such as snow peas (mangetout) 2 tbsp oil 1 lb tofu 6 cups Konbu to
[censored] no Dashi (Konbu-Shiitake Stock (see below) or, a commercial veggie stock can be used with
slightly different results)
1/2 tsp sea salt 4 to 6 tbsp soy sauce 1 to 2 tsp fresh grated gingerroot 1 tsp dark sesame oil
Prepare the vegetables so that they are all roughly the same size and thickness (all root vegetables
cut into matchsticks or sliced, etc) so that they will cook evenly.
Heat oil in a large pot. Crumble the tofu by hand, add to the oil, sautéing for a few minutes. Add
the vegetables and sauté for a couple of minutes more. Add the stock and sea salt and bring to a
simmer. Partially cover and cook until the vegetables are tender. Flavour with soy sauce, cook for
another couple of minutes, then turn off the heat. stir in the ginger and sesame oil and serve.
Konbu to Shiitake no Dashi (Konbu-Shiitake Stock)
3 x 4 inch piece konbu 5 large or 10 small dried shiitake mushrooms 1 quart water
soak the shiitakes and konbu in the water for at least 2 hours. Bring to a boil and simmer for 15-20
minutes. Remove the shiitake and konbu (can be used for other dishes).