草のケンチン
Kusa no kenchin
Informal Kenchin
English Interpretation
Crumble tofu roughly and stir-fry together with vegetables and root vegetables. Kusa-style kenchin is a simple method of preparation — brief and delicious. Serve as a soup or as a stir-fry.
原文 · Original (1782)
豆腐を粗く砕きて、野菜、根菜類と一緒に炒むるべし。草のケンチンは、素朴なる調理法にて、簡潔にして美味し。汁にてもあるいは炒め物としても供すべし。
Transliteration
Tōfu wo arokuku kudakite, yasai, neishairui to issho ni itamuru beshi. Kusa no kenchin wa, soboku naru chōrihō nite, kanketsuni shite bimi shi. Shiru nite mo arui wa itame-mono to shite mo kyō su beshi.
Notes & Annotations
Kenchin (巻繊/ケンチン) derives from the Chinese-style vegetarian cooking of Kenchō-ji temple in Kamakura. The dish involves crumbled tofu sautéed with root vegetables, often served as soup (kenchin-jiru) or as a filling.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Crumbled
-
daikon radish 大根 ½ cup diced
-
carrot 人参 ½ cup diced
-
onion 玉ねぎ ¼ medium, sliced
-
vegetable oil 油 1 tablespoon
-
dashi stock 出汁 200 ml
-
soy sauce 醤油 2 tablespoons
-
mirin 味醂 1 tablespoon
Method
Serves 3–4
1. Press firm tofu and crumble by hand into rough chunks (not too fine).
2. Cut daikon and carrot into small dice. Slice onion thinly.
3. Heat 1 tablespoon vegetable oil in a large pot or wok over medium heat.
4. Add onion and cook until fragrant — about 1 minute. Add carrot and daikon, stir, and cook for 2–3 minutes.
5. Add the crumbled tofu, stirring gently to avoid breaking it further. Cook for another 2–3 minutes until heated through.
6. Season with 2 tablespoons soy sauce, 1 tablespoon mirin, and salt to taste.
7. Add 200 ml dashi to create a light stew consistency. Simmer for 5 minutes.
8. Serve in bowls as a soup or as a vegetable-tofu stir-fry.
Kenchin derives from the Chinese-style temple cooking of Kenchō-ji in Kamakura. This 'kusa' (informal) version is straightforward — crumbled tofu, humble vegetables, minimum flourish.
1. Press firm tofu and crumble by hand into rough chunks (not too fine).
2. Cut daikon and carrot into small dice. Slice onion thinly.
3. Heat 1 tablespoon vegetable oil in a large pot or wok over medium heat.
4. Add onion and cook until fragrant — about 1 minute. Add carrot and daikon, stir, and cook for 2–3 minutes.
5. Add the crumbled tofu, stirring gently to avoid breaking it further. Cook for another 2–3 minutes until heated through.
6. Season with 2 tablespoons soy sauce, 1 tablespoon mirin, and salt to taste.
7. Add 200 ml dashi to create a light stew consistency. Simmer for 5 minutes.
8. Serve in bowls as a soup or as a vegetable-tofu stir-fry.
Kenchin derives from the Chinese-style temple cooking of Kenchō-ji in Kamakura. This 'kusa' (informal) version is straightforward — crumbled tofu, humble vegetables, minimum flourish.