My Granny's Kenchin Soup with Dumplings

1. 1

   Konnyaku is already prepared normally but rub it with salt and rinse to avoid bitterness.

2. 2

   Tear the konnyaku into bite-sized pieces.

3. 3

   If you get non-prepared one blanch quickly.

4. 4

   Peel the taro potatoes and cut the other vegetables into bite-sized.

5. 5

   Scrape the burdock peel and slice thinly.

6. 6

   Soak in water.

7. 7

   Put the flour and water in an air-tight container and mix well.

8. 8

   The texture of the dumplings is like this in this photo.

9. 9

   Let chill in the fridge.

10. 10

    Heat the oil in a pan and fry the pork until nicely browned.

11. 11

    Add the vegetables except the komatsuna leaves and fry.

12. 12

    After frying pour over water to cover the ingredients in the pan.

13. 13

    Add the Japanese dashi stock powder and soy sauce.

14. 14

    Turn off the heat.

15. 15

    Take out the dumpling batter from the fridge.

16. 16

    Drop the batter gently into boiling water.

17. 17

    When the dumplings come to the surface they are done.

18. 18

    Take out the dumplings from the boiling water and let chill in ice-cold water.

19. 19

    Start to heat Step 9 again and add the komatsuna leaves and dumplings to warm through.

* Per serving · 4 servings · Values may vary.

No additional tips available.