Chef-tested recipe
Kombu-shiitake dashi with hand-torn tofu, konnyaku, daikon, carrot, taro, burdock, soy, and sesame
Kenchinjiru is connected with Japanese Buddhist temple cooking and is built around root vegetables, tofu, and clear dashi. A plant-based broth made from kombu and dried shiitake supplies umami without bonito. Burdock, daikon, carrot, taro, konnyaku, mushrooms, and hand-torn tofu are fried lightly before simmering, which deepens their flavour while keeping the soup clean. The pieces should be small enough to eat with chopsticks and a spoon, yet distinct rather than overcooked.
Recipe at a glance
- Servings
- 6 large
- Prep Time
- 30 mins
- Cook Time
- 45 mins
- Resting Time
- 6 hours
- Total Time
- 7 hours 15 mins
- Cuisine
- Japanese Buddhist
- Course
- Main dishes
- Cooking Method
- Cold dashi extraction, vegetable sautéing, clear simmering, and soy seasoning
- Difficulty
- Intermediate
- Best Served With
- Best served with steamed Japanese rice, cucumber sunomono, sesame spinach, pickled daikon, and roasted green tea.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Donabe or heavy soup potpaid link
- Medium saucepanpaid link
- Fine-mesh strainerpaid link
- Ladlepaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Vegetable peelerpaid link
- Digital kitchen scalepaid link
Ingredients
For the plant-based dashi
- Cold water: 2400 ml
- Dried kombupaid link: 30 g
- Dried shiitake mushroomspaid link: 45 g
For the soup
- Firm tofu, drained: 600 g
- Konnyaku block: 400 g
- Daikon radish, cut into thin half-moons: 600 g
- Carrots, cut into thin half-moons: 350 g
- Satoimo or taro, peeled and cut into chunks: 550 g
- Burdock root, shaved into thin pieces: 280 g
- Rehydrated shiitake from the dashi, sliced: 180 g
- Toasted sesame oilpaid link: 45 ml
- Sake: 90 ml
- Japanese soy saucepaid link: 80 ml
- Fine sea saltpaid link: 8 g
For finishing
- Spring onions, finely sliced: 80 g
- Shichimi togarashi: 6 g
- Yuzu peel, finely shredded: 10 g
Preparation Overview
Cold-soak kombu and dried shiitake in water for 6 hours. Drain and press tofu, then tear it by hand into bite-size pieces. Blanch konnyaku before cutting or tearing it. Prepare burdock last and keep it briefly in water so it does not darken.
Method
Extract the dashi. Soak kombu and dried shiitake in cold water for 6 hours in the refrigerator.
Finish the broth. Warm the soaking liquid slowly, remove kombu just before simmering, then strain and slice the shiitake; reserve the clear dashi.
Prepare konnyaku. Boil the block for 3 minutes, drain, cool, and tear or cut into small irregular pieces.
Fry the tofu. Heat sesame oil in a donabe or heavy pot and cook hand-torn tofu for 3 minutes until some edges colour lightly.
Add the roots. Stir in burdock, carrot, daikon, taro, konnyaku, and sliced shiitake, coating everything in sesame oil for 5 minutes.
Simmer. Add 2100 ml dashi and sake, bring to a gentle simmer, skim, and cook for 20 to 25 minutes until the roots are tender.
Season the soup. Add soy sauce and salt gradually, keeping the broth clear and balanced rather than dark or strongly salty.
Rest briefly. Turn off the heat and leave covered for 5 minutes so the vegetables settle and absorb seasoning.
Serve. Ladle into bowls and finish with spring onion, shichimi, and a few threads of yuzu peel.
Beginner Technique Notes
Remove kombu before the stock boils hard to avoid a slippery texture and harsh seaweed flavour.
Use kombu-shiitake dashi rather than bonito dashi to keep the soup plant-based.
Tearing tofu and konnyaku creates irregular surfaces that hold more broth.
Taro can feel irritating when raw; peel carefully and cook it fully.
Add soy sauce late so the broth remains pale and the vegetable flavours stay clear.
Tips and Variations
Lotus root may replace part of the burdock or daikon.
Use tamari only if its flavour and gluten-free certification suit the meal.
A small spoon of white or red miso creates a regional-style variation but changes the clear broth.
Fresh yuzu is optional; use a very small amount of lemon peel when unavailable.
Kenchinjiru can be served with rice as a light main dish or in smaller bowls as part of a larger Japanese meal.
Serving Ideas
- Use lacquer or ceramic soup bowls and ensure tofu, konnyaku, mushrooms, and several root vegetables appear in every portion. Keep garnishes restrained.
Storage
Refrigerate for up to 3 days and reheat gently to at least 74°C without prolonged boiling. Store spring onion and yuzu separately. Freezing is not recommended because tofu, konnyaku, and taro change texture.
Nutritional Value
Allergen Notes
Contains soy and sesame. Standard Japanese soy sauce contains wheat gluten. Check kombu, dried mushrooms, tofu, sake, and shichimi for cross-contact and added fish ingredients.
Frequently Asked Questions
What makes this dashi plant-based?
It is extracted only from kombu and dried shiitake, without bonito or other fish.
Why tear the tofu?
Irregular hand-torn surfaces catch broth and reflect a common rustic presentation.
Can I omit konnyaku?
Yes, although its springy texture is a useful contrast to the soft roots and tofu.
Is miso required?
No. Many kenchinjiru preparations use a clear soy-seasoned broth; miso is a variation.
Can the dashi soak overnight?
Yes. Keep it refrigerated and remove the kombu before hard boiling.
