Easiest Way to Make Yummy My Grannys Kenchin Soup with Dumplings

Without fail cooking ultimate My Granny's Kenchin Soup with Dumplings easy, yummy, practical.

Good Evening every body, at this time you get present recipe My Granny's Kenchin Soup with Dumplings with 13 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 12 stages of easy cooking My Granny's Kenchin Soup with Dumplings.

Ingredients all My Granny's Kenchin Soup with Dumplings

1. Needed : Pork.

2. Prepare : packet Taro root.

3. Needed : cm-length Daikon radish.

4. Prepare : Carrot.

5. Needed : Burdock.

6. Needed : to 4 Shiitake mushrooms.

7. Prepare : Konnyaku.

8. Prepare : to required Komatsuna.

9. Needed : ◎ Flour.

10. Needed : ◎ Water.

11. Prepare : △Japanese dashi stock powder 10 g-sachet.

12. Prepare : △ Soy sauce.

13. Prepare : as required Vegetable oil.

If all ingredients My Granny's Kenchin Soup with Dumplings it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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