Ingredients:

  • 4 cups (946 ml) water
  • 1 piece (4x4 inch/ 10x10 cm) dried kombu seaweed
  • 1 cup (20g) dried bonito flakes (katsuobushi)
  • 1 tbsp sesame oil
  • 1/2 cup (approx. 100g) daikon radish, peeled and cut into small matchsticks
  • 1/2 cup (approx. 75g) carrot, peeled and cut into small matchsticks
  • 1/2 cup (approx. 75g) burdock root (gobo), scrubbed and cut into thin, diagonal slices
  • 1/2 cup (approx. 75g) shiitake mushrooms, stems removed and caps thinly sliced
  • 1/2 block (approx. 150g) firm tofu, pressed and cut into small cubes
  • 2 tbsp soy sauce
  • 1 tbsp sake (or dry sherry)
  • 1 tsp mirin (sweet rice wine)
  • Pinch of salt, to taste
  • Fresh green onions, thinly sliced (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions:

  1. Combine water and kombu in a pot. Let steep for at least 30 minutes.
  2. Heat the kombu and water over medium heat. Just before boiling, remove the kombu.
  3. Add the bonito flakes. Bring to a simmer, then immediately turn off the heat.
  4. Let the flakes settle for 2-3 minutes.
  5. Strain the dashi through a fine-mesh sieve, discarding the kombu and bonito flakes.
  6. Heat sesame oil in the pot over medium heat.
  7. Add daikon radish, carrot, burdock root (if using), and shiitake mushrooms. Sauté until slightly softened, about 5-7 minutes.
  8. Pour the prepared dashi into the pot with the sautéed vegetables.
  9. Bring to a simmer.
  10. Add the cubed tofu.
  11. Stir in soy sauce, sake (or sherry), and mirin.
  12. Simmer for 10-15 minutes, allowing the flavors to meld.
  13. Taste and adjust seasoning with salt, if needed.
  14. Ladle into bowls.
  15. Garnish with sliced green onions and toasted sesame seeds.
  16. Serve hot, and bask in the glory of your Japanese-inspired creation, a delightful kenchin jiru.