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Name: Authentic Shōjin Ryori: A Traditional Japanese Buddhist Temple Meal
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Japan
Ingredients: *For the Rice (Gohan):**; 2 cups Japanese short-grain rice; 2 1/4 cups water; *For the Soup (Miso Shiru):**; 4 cups dashi (vegetarian kombu dashi or shiitake dashi); 3 tablespoons miso paste (red or white); 1/2 block silken tofu, cut into 1/2-inch cubes; 1 tablespoon dried wakame seaweed; 2 green onions, finely sliced; *For the Main Dish (Nimono - Simmered Vegetables):**; 1 medium carrot, peeled and cut into flower shapes (rangiri); 1 medium daikon radish, peeled and cut into 1/2-inch rounds; 1/2 lotus root, peeled and sliced into rounds; 4 shiitake mushrooms, stems removed and caps scored; 1 cup konnyaku (konjac jelly), cut into triangles; 2 cups vegetable stock or water; 2 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon sake; 1 teaspoon sugar; *For the Side Dish (Agemono - Fried Tofu):**; 1 block firm tofu (about 14 oz); 1/2 cup potato starch (or cornstarch); 1 cup vegetable oil for frying; 1 tablespoon soy sauce; 1 teaspoon grated ginger; *For the Pickled Side (Kō no Mono):**; 1 small cucumber, thinly sliced; 1/2 teaspoon salt; 1 teaspoon rice vinegar

Shōjin Ryori

🇯🇵 Japan

Kyoto

Buddhist temple cuisine

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