00:00Hey everyone, I'm Yuto from Statue and today I'm going to show you how to make a traditional Japanese plant
00:05-based soup called Kenshin-Jiru.
00:07Let's get started.
00:09We're going to start by making a vegan dashi with two dry-shirt mushrooms, a couple of pieces of kombu
00:16and 500ml of cold water.
00:19This dashi will add depth and umami to the soup, so cover with a droplet to weigh the mushrooms down
00:27and soak for at least 30 minutes.
00:30After about 30 minutes, the dashi ingredients should be rehydrated.
00:35So take the shitake mushrooms out and place them on a chopping board.
00:40Trim the stalks off and then thinly slice them.
00:44We'll add this to the soup later.
00:47Next, we're going to heat up the dashi and kombu.
00:50Place it on the stove over medium heat and when it's almost bubbling, remove the kombu.
00:55You can throw it away or if you want to repurpose it, check out my kombu onigiri rice filling recipe.
01:01Take the pot off, the heat and set your dashi aside for later.
01:07Next, we're going to fry the vegetables off a bit.
01:10So heat a new pot on medium and add the drizzle of sesame oil.
01:14Amusing 75g carrot, 250g daikon radish, 150g konnyaku, 50g shimeji mushrooms, 100g enoki mushrooms, 20g twice fried tofu, and 100g
01:33burdock root which I peeled and soaked in water beforehand.
01:39Just mix those around and fry for a few minutes.
01:42Feel free to substitute some of the more usual ingredients for local ones.
01:47Some great substitutions include other root vegetables like potato, squash and turnip, as well as stuff like spinach.
01:55Most kinds of mushrooms and onions.
01:59You can also add tofu if you like.
02:02I've really packed this soup with a lot of vegetables but of course you can use less if you prefer.
02:09Ok, everything has softened a little so now we're going to add the dashi from earlier.
02:16Again, bring to almost boiling and then reduce the heat to a simmer.
02:20We're just going to cook that gently until the carrot and daikon are soft enough to piece with a fork.
02:27Stay occasionally to ensure even cooking.
02:31Oh, and don't be like me and forget to add the dehydrated shiitake mushrooms from earlier.
02:36Usually I would add these at the same time as the other vegetables but they don't need much cooking so
02:43it's ok if you add them a bit late.
02:47Ok, so this is looking great.
02:49Now we're just going to lightly season the broth with 2 tablespoons of sake, 2 tablespoons of mirin and 3
02:58tablespoons of soy sauce.
03:01Give it a little mix and continue to simmer for about 2 minutes.
03:09Finally, add thinly slice Japanese leek and simmer for another 5 minutes or until slightly softened.
03:18At this point you can give the soup a taste and add more soy sauce if you like.
03:24Once 5 minutes are up, take the pot off the heat and serve with a sprinkle of chopped green onion.
03:33And there you have it, a delicious traditional Japanese vegetable soup suitable for vegetarians and vegans.
03:41Thanks so much for watching.
03:42If you want to read more about this dish and its history, check out the written version on my blog.
03:47The link is in the description and on the screen now.
03:51Thanks again, hope to see you next time.
