a taste of Yamaguchi
Momendofu (firm tofu) － 240g
Daikon － 270g
Carrot － 1/2
Dried Shitake － 2 small
Oil － 1 teaspoon
Soy Sauce － 4 teaspoons
Sugar － 1½ tablespoons
1.Drain the tofu.
2.Cut the daikon and carrots into rectangular slices.
3.Reconstitute the shiitake and cut into thin strips.
4.Heat oil in a pan and crush the tofu from step 1 as you add it to the pot.
5.Add the ingredients from steps 2 and 3, and mixture A. Put the lid on and simmer.
【Main Region】Throughout Yamaguchi Prefecture
Kencho is a local dish that has been passed down in Yamaguchi since long ago.
It is made by boiling ingredients like daikon, tofu and carrots.
As you boil it more, the taste develops, so it’s a great side dish to make a big pot of and put aside for the family.