My Granny's Kenchin Soup with Dumplings
My Granny's Kenchin Soup with Dumplings

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, my granny's kenchin soup with dumplings. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

My Granny's Kenchin Soup with Dumplings is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. My Granny's Kenchin Soup with Dumplings is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have my granny's kenchin soup with dumplings using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make My Granny's Kenchin Soup with Dumplings:
  1. Make ready 100 grams Pork
  2. Get 1 packet Taro root
  3. Make ready 15 cm-length Daikon radish
  4. Make ready 1 Carrot
  5. Get 1 Burdock
  6. Prepare 3 to 4 Shiitake mushrooms
  7. Make ready 1 Konnyaku
  8. Get 1 to required Komatsuna
  9. Prepare 200 ml ◎ Flour
  10. Take 100 ml ◎ Water
  11. Prepare 1 △Japanese dashi stock powder 10 g-sachet
  12. Take 100 ml △ Soy sauce
  13. Take 1 as required Vegetable oil
Steps to make My Granny's Kenchin Soup with Dumplings:
  1. Konnyaku is already prepared normally but rub it with salt and rinse to avoid bitterness.
  2. Tear the konnyaku into bite-sized pieces. If you get non-prepared one blanch quickly.
  3. Peel the taro potatoes and cut the other vegetables into bite-sized. Scrape the burdock peel and slice thinly. Soak in water.
  4. Put the flour and water in an air-tight container and mix well.
  5. The texture of the dumplings is like this in this photo. Let chill in the fridge.
  6. Heat the oil in a pan and fry the pork until nicely browned.
  7. Add the vegetables except the komatsuna leaves and fry.
  8. After frying pour over water to cover the ingredients in the pan.
  9. Add the Japanese dashi stock powder and soy sauce. Turn off the heat.
  10. Take out the dumpling batter from the fridge. Drop the batter gently into boiling water.
  11. When the dumplings come to the surface they are done. Take out the dumplings from the boiling water and let chill in ice-cold water.
  12. Start to heat Step 9 again and add the komatsuna leaves and dumplings to warm through.

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