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The Boss's Kenchin Zoni
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Cut the daikon into ichou-giri (quarter rounds).
Ingredients for this step
Daikon radish
150g
1:20
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お餅は焼いてから加えることで香ばしくなる。
1
Cut the daikon into ichou-giri (quarter rounds).
Daikon radish 150g
1:20
2
Cut the carrot into half-moons.
1:33
3
Cut the burdock diagonally.
1:47
4
Chop the shiitake. Tear the stems by hand and add them in too.
2:34
5
Slice the long scallion diagonally.
2:51
6
Roughly chop the komatsuna.
3:12
7
Peel the taro and cut into rangiri (irregular pieces).
4:23
8
Parboil the konjac.
5:22
9
Cut the kamaboko.
5:43
10
Cut the chicken into bite-size pieces.
6:49
11
In sesame oil, sauté the chicken, taro, daikon, carrot, and shiitake.
7:45
12
Add the konjac and aburaage and continue sautéing.
8:49
13
Add dashi, sake, and mirin and simmer.
9:15
14
Adjust seasoning with soy sauce and salt.
10:35
15
Add the long scallion, aburaage, and kamaboko and continue simmering.
11:20
16
Add the komatsuna and simmer.
12:10
17
Add the toasted mochi and simmer.
12:26
1
Step 1
Cut the daikon into ichou-giri (quarter rounds).
Daikon radish
150g
2
Step 2
Cut the carrot into half-moons.
Carrot
80g
3
Step 3
Cut the burdock diagonally.
Burdock root
1/2 piece
4
Step 4
Chop the shiitake. Tear the stems by hand and add them in too.
Shiitake mushrooms
3 slices
5
Step 5
Slice the long scallion diagonally.
Long scallion
1/2 piece
6
Step 6
Roughly chop the komatsuna.
Komatsuna (Japanese mustard spinach)
1/2 bunch
7
Step 7
Peel the taro and cut into rangiri (irregular pieces).
Taro (sato-imo)
4
8
Step 8
Parboil the konjac.
Konjac
1/2 slice
9
Step 9
Cut the kamaboko.
Kamaboko (fish cake)
1/2 piece
10
Step 10
Cut the chicken into bite-size pieces.
Chicken
1/2 slice
11
Step 11
In sesame oil, sauté the chicken, taro, daikon, carrot, and shiitake.
Sesame oil
1 tbsp
Chicken
1/2 slice
Taro (sato-imo)
4
Daikon radish
150g
Carrot
80g
Shiitake mushrooms
3 slices
12
Step 12
Add the konjac and aburaage and continue sautéing.
Konjac
1/2 slice
Aburaage (thin fried tofu)
1 piece
13
Step 13
Add dashi, sake, and mirin and simmer.
Dashi
1200 ml
Sake
3 tbsp
Mirin
2 tbsp
14
Step 14
Adjust seasoning with soy sauce and salt.
Soy sauce
3 tbsp
Salt
1 teaspoon
15
Step 15
Add the long scallion, aburaage, and kamaboko and continue simmering.
Long scallion
1/2 piece
Aburaage (thin fried tofu)
1 piece
Kamaboko (fish cake)
1/2 piece
16
Step 16
Add the komatsuna and simmer.
Komatsuna (Japanese mustard spinach)
1/2 bunch
17
Step 17
Add the toasted mochi and simmer.
Mochi
to taste
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