{"id":68530,"date":"2023-04-03T15:00:18","date_gmt":"2023-04-03T13:00:18","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/lo-stufato-per-eccellenza-il-kenchinjiru-la-zuppa-di-verdure-giapponese-con-tofu-konnyaku-e-funghi\/"},"modified":"2026-07-22T11:14:36","modified_gmt":"2026-07-22T09:14:36","slug":"lo-stufato-per-eccellenza-il-kenchinjiru-la-zuppa-di-verdure-giapponese-con-tofu-konnyaku-e-funghi","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/it\/rezepte\/lo-stufato-per-eccellenza-il-kenchinjiru-la-zuppa-di-verdure-giapponese-con-tofu-konnyaku-e-funghi\/","title":{"rendered":"Lo stufato per eccellenza: il kenchinjiru \u2013 la zuppa di verdure giapponese con tofu, konnyaku e funghi!"},"content":{"rendered":"\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:20%\">\n<div class=\"wp-block-buttons is-horizontal is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-7b1574cb wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#ricetta\" style=\"background-color:#ff3333;font-size:14px\">alla ricetta \u2193<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-columns are-vertically-aligned-center is-not-stacked-on-mobile is-layout-flex wp-container-core-columns-is-layout-8e64cf30 wp-block-columns-is-layout-flex\" style=\"margin-top:0;margin-bottom:0;padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div 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class=\"wpml-language-switcher-block is-layout-flex is-responsive has-child-selected wp-block-navigation\" style=\"margin-top:5px;margin-bottom:5px\"><div class=\"wp-block wp-block-navigation-item has-link has-child wp-block-navigation-submenu\"><div id=\"\" class=\"\"><ul class=\"horizontal-list  hasSpacing isHorizontal\" style=\"--language-spacing:5px;flex-wrap:wrap\" aria-label=\"Verf&Atilde;&frac14;gbare Sprachen\" data-is-drop-zone=\"true\"><li class=\"wp-block-navigation-item \" data-wpml=\"language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px\"><div><a class=\"wp-block-navigation-item__content\" style=\"--font-size:16px;--letter-spacing:0px;--text-transform:capitalize\" data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/\" aria-label=\"Passa a Deutsch\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/de.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/a><\/div><\/li><li class=\"wp-block-navigation-item \" data-wpml=\"language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px\"><div><a class=\"wp-block-navigation-item__content\" style=\"--font-size:16px;--letter-spacing:0px;--text-transform:capitalize\" data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/en\/\" aria-label=\"Passa a English\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/en.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/a><\/div><\/li><li class=\"wp-block-navigation-item \" data-wpml=\"current-language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px;background-color:var(--ast-global-color-4)\"><div aria-current=\"page\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/it.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/div><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>Il Kenchinjiru \u00e8 una zuppa vegana, davvero saziante e nutriente, a base di tofu e verdure assortite, servita in un brodo Dashi insaporito con salsa di soia.<\/strong> Questo piatto tradizionale affonda le sue radici nel buddismo ed \u00e8 adatto anche ai vegani! Oggi ti mostrer\u00f2 come preparare a casa questa leggera zuppa di verdure con ingredienti deliziosi!<\/p>\n\n<p class=\"wp-block-paragraph\">\u00c8 l\u2019emblema delle zuppe di verdure giapponesi ed \u00e8 stata originariamente ideata per la cucina dei templi buddisti. Si tratta di una zuppa chiara, preparata con ortaggi a radice, tofu, konnyaku e tanti funghi. Soprattutto nelle fredde giornate autunnali, questa zuppa senza carne ti offrir\u00e0 un pasto equilibrato e saporito, rendendola cos\u00ec lo stufato per eccellenza!<\/p>\n\n<!--more-->\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Rezeptbild.jpg\" alt=\"Immagine della ricetta del Kenchinjiru\" class=\"wp-image-29143\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">Forse non si associa la cucina giapponese ai piatti vegetariani, ma alcuni piatti vegetariani molto tradizionali esistono ancora oggi. <strong>Cos\u00ec, questa zuppa di verdure Kenchinjiru fa parte oggi della <em>shojin ryori<\/em>, ovvero la cucina tradizionale dei templi buddisti, che consiste in un\u2019alimentazione vegetariana o vegana.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Il Kenchinjiru viene servito oggi in molte parti del Giappone, ma nel tempio di Kenchoji viene offerto gi\u00e0 da oltre 700 anni. Secondo una teoria, si diffuse in tutto il Giappone quando i monaci, formati nel tempio di Kenchoji, furono inviati in diverse regioni del Paese.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1199\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Titelbild.jpg\" alt=\"Immagine di copertina del Kenchinjiru\" class=\"wp-image-29144\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Titelbild.jpg 1199w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Titelbild-768x512.jpg 768w\" sizes=\"(max-width: 1199px) 100vw, 1199px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">La ricetta consiste fondamentalmente in un brodo dashi e nelle verdure, che vengono rosolate in un po\u2019 di olio di sesamo e poi cotte nel brodo. Mentre nella cucina giapponese si utilizza solitamente un brodo di pesce (dashi),<strong> in questa zuppa Kenchinjiru si utilizzano kombu e funghi shiitake per preparare il dashi<\/strong>, al fine di insaporire la zuppa.<\/p>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-color uagb-block-e2ff4131\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-afd0ba2e wp-block-columns-is-layout-flex\" style=\"padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6.png\" alt=\"\" class=\"wp-image-28209\" style=\"width:50px;height:50px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6.png 1000w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6-100x100.png 100w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"padding-top:0px;padding-right:0px;padding-bottom:40px;padding-left:0px;flex-basis:90%\">\n<p class=\"wp-block-paragraph\"><em>Il brodo dashi \u00e8 un elemento fondamentale per il sapore, pertanto consiglio di prepararlo con kombu e funghi shiitake secchi. <a href=\"https:\/\/1mal1japan.de\/rezepte\/vegane-dashi-bruehe\/\">Qui trovi le mie istruzioni per un brodo dashi vegano!<\/a><\/em><\/p>\n<\/div>\n<\/div>\n<\/div><\/section>\n\n<p class=\"wp-block-paragraph\">Passiamo ora alle verdure! Sebbene per preparare il kenchinjiru si possano utilizzare verdure di qualsiasi tipo, tra gli ingredienti tipici figurano diversi tipi di ortaggi a radice.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>A mio parere, le carote e il daikon sono ingredienti fondamentali per conferire sapore e consistenza alla zuppa. <\/strong>Entrambi gli ingredienti sono facilmente reperibili nei supermercati.<\/p>\n\n<p class=\"wp-block-paragraph\">Aggiungo alla zuppa anche tofu setoso, konnyaku e aburaage: questo la rende davvero saziante e interessante, perch\u00e9 ogni volta si assapora un ingrediente diverso con il cucchiaio. <strong>Questa zuppa sostanziosa pu\u00f2 tranquillamente avere molti sapori, proprio come uno stufato.<\/strong><\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1214\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Zubereitung.jpg\" alt=\"Preparazione del Kenchinjiru\" class=\"wp-image-29168\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Zubereitung.jpg 1214w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Zubereitung-300x198.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Zubereitung-1024x675.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Zubereitung-768x506.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Zubereitung-1200x791.jpg 1200w\" sizes=\"(max-width: 1214px) 100vw, 1214px\" \/><\/figure>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-color uagb-block-7554c1b3\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-afd0ba2e wp-block-columns-is-layout-flex\" style=\"padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6.png\" alt=\"\" class=\"wp-image-28209\" style=\"width:50px;height:50px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6.png 1000w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2018\/07\/Idee-Gluehbirne-fuer-Infokasten-6-100x100.png 100w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"padding-top:0px;padding-right:0px;padding-bottom:40px;padding-left:0px;flex-basis:90%\">\n<p class=\"wp-block-paragraph\"><em>Consiglio: io taglio il konnyaku con un bicchiere o una ciotolina. A differenza del coltello, il taglio grossolano aumenta la superficie, il che porta a un maggiore assorbimento e a un sapore pi\u00f9 intenso.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div><\/section>\n\n<p class=\"wp-block-paragraph\"><strong>Alla fine ho scelto tre tipi di funghi: shimeji freschi, enoki e shiitake. <\/strong>Puoi per\u00f2 sostituire questi ingredienti con qualcosa di pi\u00f9 facile da trovare.<\/p>\n\n<p class=\"wp-block-paragraph\">Ad esempio, il daikon pu\u00f2 essere sostituito con un altro tipo di ortaggio a radice come il ravanello o la patata, i funghi con altre variet\u00e0 a tua scelta, mentre l\u2019aburaage e il konnyaku possono essere omessi se necessario \ud83d\ude09.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Fertig.jpg\" alt=\"Kenchinjiru pronto\" class=\"wp-image-29142\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Fertig.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Fertig-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Fertig-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Fertig-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Fertig-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Fertig-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">La zuppa di verdure giapponese va servita calda come contorno. Si abbina molto bene a <a href=\"https:\/\/1mal1japan.de\/rezepte\/reis-kochen-im-topf\/\">riso appena cotto <\/a>e un po\u2019 di <a href=\"https:\/\/1mal1japan.de\/ ricette\/salmone-teriyaki\/\">salmone teriyaki<\/a>.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Ti auguro tanto successo e divertimento in cucina \u2013 se hai domande o suggerimenti, non esitare a utilizzare la sezione commenti sotto la ricetta \ud83d\ude0a. Cominciamo:<\/strong><\/p>\n\n<a name=\"rezept\"><\/a>\n\n<div class=\"wp-block-columns custom-container is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-bottom uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-c85fdd38 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-99acf109 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Rezeptbild.jpg\" alt=\"Immagine della ricetta del Kenchinjiru\" class=\"wp-image-29143\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-2818b1b2 is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"h-kenchinjiru\">Kenchinjiru<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>per 4 porzioni | 30 minuti | 312 kcal<\/strong><\/p>\n\n\n\n<a class=\"rezeptbutton rezeptbutton1 matomo_download\" href=\"http:\/\/1mal1japan.de\/Rezeptdruck\/Rezept_Kenchinjiru_Druckansicht.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udda8\ufe0f Stampa PDF<\/a>\n <a class=\"rezeptbutton rezeptbutton2\" href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https:\/\/1mal1japan.de\/rezepte\/kenchinjiru\/&#038; media=https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Titelbild.jpg&#038;description=Der+lo+stufato+per+eccellenza: +Kenchinjiru+\u2013+La+zuppa+giapponese+di+verdure+con+tofu,+konnyaku+e+funghi!&#038;is_video=false\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udccc Aggiungi ai preferiti<\/a>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Il Kenchinjiru \u00e8 una zuppa vegana, davvero saziante e nutriente, a base di tofu e verdure assortite, servita in un brodo dashi insaporito con salsa di soia. Questo piatto tradizionale affonda le sue radici nel buddismo ed \u00e8 adatto anche ai vegani! Oggi ti mostro come preparare a casa questa leggera zuppa di verdure con ingredienti deliziosi!<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zutaten-fur-4-portionen\">Ingredienti (per 4 porzioni)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>1 l <\/strong>brodo dashi <a href=\"https:\/\/1mal1japan.de\/produkt\/dashi-bruehe-beutel\/\"><u>(im Shop ansehen)<\/u><\/a>* <strong><a href=\"https:\/\/1mal1japan.de\/rezepte\/vegane-dashi-bruehe\/\">(vai alla ricetta)<\/a><\/strong><br\/><strong>1 <\/strong>tofu setoso <a href=\"https:\/\/1mal1japan.de\/produkt\/seidentofu-firm\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>1 <\/strong>konnyaku <em>(konjak)<\/em><br\/><strong>2<\/strong> carote<br\/><strong>1\/2<\/strong> ravanello daikon<br\/><strong>100 g<\/strong> funghi shimeji<br\/><strong>100 g <\/strong>funghi enoki<br\/><strong>3<\/strong> funghi shiitake <a href=\"https:\/\/1mal1japan.de\/produkt\/shiitake-pilze\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>2<\/strong> cipollotti<br\/><strong>2 fette<\/strong> di aburaage<em> (tofu fritto)<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong><strong>1 cucchiaio<\/strong><\/strong> di olio di sesamo <a href=\"https:\/\/1mal1japan.de\/produkt\/sesamoel-55ml-ottogi\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>4 cucchiai<\/strong> di salsa di soia <a href=\"https:\/\/1mal1japan.de\/produkt\/sojasauce\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>2 cucchiai<\/strong> di mirin <a href=\"https:\/\/1mal1japan.de\/produkt\/hon-mirin\/\"><u>(im Shop ansehen)<\/u><\/a>* <br\/><strong>2 cucchiai<\/strong> di sake <a href=\"https:\/\/1mal1japan.de\/produkt\/junmai-sake-nihonshu\/\"><u>(im Shop ansehen)<\/u><\/a>*<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/1mal1japan.de\/it\/carrello\/?add-to-cart=32498,11773,11757,27118,11752,11753,11754\" target=\"_blank\" rel=\"nofollow noopener\">* Aggiungi gli ingredienti al carrello \ud83e\ude84<\/a><\/div>\n<\/div>\n\n\n\n<p class=\"has-text-align-left has-normal-font-size wp-block-paragraph\"><strong>Utensili utili:<\/strong><br\/>Coltello Santoku giapponese <a href=\"https:\/\/1mal1japan.de\/produkt\/messer-santoku\/\"><u>(im Shop ansehen)<\/u><\/a><br\/>Setaccio a maglia fine <a href=\"https:\/\/1mal1japan.de\/produkt\/feinmaschiges-sieb\/\"><u>(im Shop ansehen)<\/u><\/a><br\/>Autentica ciotola da zuppa <a href=\"https:\/\/1mal1japan.de\/produkt\/miso-suppe-schuessel\/\"><u>(im Shop ansehen)<\/u><\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zubereitung-30-minuten\">Preparazione (30 minuti)<\/h3>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-3f521b60 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-44e31433 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Zutaten.jpg\" alt=\"Ingredienti per il Kenchinjiru\" class=\"wp-image-29141\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Zutaten.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Zutaten-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Zutaten-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Zutaten-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Zutaten-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Zutaten-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-af94cbea is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>1\u00b0 passaggio<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>Preparare gli ingredienti <\/strong>per il Kenchinjiru. Il <strong>brodo dashi<\/strong> a base di kombu e shiitake dovrebbe essere ormai pronto (<a href=\"https:\/\/1mal1japan.de\/rezepte\/vegane-dashi-bruehe\/\">qui trovi la ricetta<\/a>).<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-efd428dc uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-7d957879 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-2-Seidentofu-trocknen.jpg\" alt=\"Kenchinjiru - Fase 2: asciugare il tofu di seta\" class=\"wp-image-29157\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-2-Seidentofu-trocknen.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-2-Seidentofu-trocknen-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-2-Seidentofu-trocknen-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-2-Seidentofu-trocknen-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-2-Seidentofu-trocknen-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-2-Seidentofu-trocknen-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-18432c30 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 2<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Per prima cosa, avvolgere con cura il <strong>tofu di seta <\/strong>in carta da cucina e lasciarlo riposare per 15 minuti.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-0b38364b uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-40422e30 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-3-Konnyaku-zerteilen-scaled.jpg\" alt=\"Kenchinjiru - Fase 3: tagliare il konnyaku\" class=\"wp-image-29158\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-3-Konnyaku-zerteilen-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-3-Konnyaku-zerteilen-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-3-Konnyaku-zerteilen-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-fd59f26d is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 3<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Nel frattempo, portare a ebollizione circa 500 ml di acqua in una pentola. Il <strong>konnyaku &lt;\/ strong&gt;tagliare grossolanamente in bocconcini con una ciotolina o un bicchiere. Cuocere poi questi pezzi nell\u2019acqua bollente per 1 minuto <em>(in questo modo l\u2019odore forte si attenua e non si trasferisce nella zuppa finale)<\/em>.<br\/>Successivamente scolare con un colino e lasciarlo sgocciolare al suo interno \u2013 gettare via l\u2019acqua.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-52a71f20 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-a53c60c8 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-4-Gemuese-schneiden-scaled.jpg\" alt=\"Kenchinjiru - Fase 4: tagliare le verdure\" class=\"wp-image-29159\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-4-Gemuese-schneiden-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-4-Gemuese-schneiden-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-4-Gemuese-schneiden-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-65180743 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 4<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Ora occupiamoci delle verdure. A tal fine, <strong>lavare le carote <\/strong>e tagliarle obliquamente a fette larghe circa 1 cm. Pelare il <strong>daikon <\/strong>e tagliarlo a mezzelune larghe 1 cm.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-c97f7c21 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-917b5a90 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-5-Pilze-schneiden.jpg\" alt=\"Kenchinjiru - Fase 5: tagliare i funghi\" class=\"wp-image-29160\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-5-Pilze-schneiden.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-5-Pilze-schneiden-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-5-Pilze-schneiden-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-5-Pilze-schneiden-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-5-Pilze-schneiden-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-5-Pilze-schneiden-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-2ac809a7 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 5<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Poi \u00e8 il turno dei 3 tipi di funghi: rimuovere i gambi e le radici da ciascuno e pulirli leggermente dallo sporco. Separare leggermente gli <strong>shimeji <\/strong>e gli <strong>enoki <\/strong>, tagliare gli <strong>shiitake <\/strong>in quattro parti con un coltello.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-88dae896 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-c8107714 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-7-Tofu-schneiden-scaled.jpg\" alt=\"Kenchinjiru - Fase 7: tagliare il tofu\" class=\"wp-image-29162\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-7-Tofu-schneiden-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-7-Tofu-schneiden-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-7-Tofu-schneiden-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-34d6f9d1 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 6<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Ora <strong>srotolare il tofu di seta <\/strong>e tagliarlo a cubetti larghi 2 cm con un coltello grande e affilato.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-b9225e67 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-46df054a is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-6-Zutaten-schneiden.jpg\" alt=\"Kenchinjiru - Fase 6: Tagliare gli ingredienti\" class=\"wp-image-29161\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-6-Zutaten-schneiden.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-6-Zutaten-schneiden-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-6-Zutaten-schneiden-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-6-Zutaten-schneiden-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-6-Zutaten-schneiden-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-6-Zutaten-schneiden-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-5bd9a12d is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 7<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>Cipollotti <\/strong>lavarli sotto l\u2019acqua corrente, scolarli e tagliarli ad anelli larghi (preferibilmente con <a href=\"https:\/\/1mal1japan.de\/it\/produkt\/gyutou-messer-aus-japan-japanisches-kuechenmesser-mit-polierter-klinge-21-cm\/\" data-type=\"product\" data-id=\"27681\">un coltello grande<\/a> dividerle a met\u00e0, unirle e tagliarle a anelli sottili partendo dalla parte del porro pi\u00f9 larga, eliminando l\u2019estremit\u00e0 della radice). Ora tagliare l\u2019<strong>aburaage <\/strong>a strisce sottili.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-f43ac2ac uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-e8fb0bb7 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-8-Suppe-zubereiten-scaled.jpg\" alt=\"Kenchinjiru - Passaggio 8: preparare la zuppa\" class=\"wp-image-29163\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-8-Suppe-zubereiten-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-8-Suppe-zubereiten-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-8-Suppe-zubereiten-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-cb274edd is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 8<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Ora, in una pentola capiente, <strong>scaldare l\u2019olio di sesamo <\/strong>. Quindi rosolare per 2 minuti <strong>le verdure preparate insieme ai funghi<\/strong>. <br\/>Aggiungere poi il <strong>konnyaku <\/strong>e versarvi sopra il <strong>brodo dashi<\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-eddd67f0 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-7b086f4b is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-9-Suppe-zubereiten-scaled.jpg\" alt=\"Kenchinjiru - Passo 9: Preparare la zuppa\" class=\"wp-image-29164\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-9-Suppe-zubereiten-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-9-Suppe-zubereiten-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-9-Suppe-zubereiten-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ebd08f21 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 9<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Infine, aggiungere <strong>il tofu setoso <\/strong>e <strong>l\u2019aburaage <\/strong>. Coprire la pentola con il coperchio e lasciare cuocere a fuoco lento finch\u00e9 le verdure non si ammorbidiscono. <strong>Ci vorranno circa 10 minuti. <\/strong><br\/><em>Consiglio: di tanto in tanto \u00e8 meglio rimuovere la schiuma che sale in superficie con un <a href=\"https:\/\/1mal1japan.de\/it\/produkt\/colino-a-maglia-fine-dal-giappone-colino-e-schiumarola-2-in-1-per-pasta-di-miso-e-zuppe-colino-in-metallo\/\" data-type=\"product\" data-id=\"27686\">colino a maglia fine<\/a>, in modo che la zuppa rimanga bella limpida alla fine.<\/em><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-b2b6aa47 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-d35c209c is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-10-Suppe-zubereiten-scaled.jpg\" alt=\"Kenchinjiru - Fase 10: preparazione della zuppa\" class=\"wp-image-29165\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-10-Suppe-zubereiten-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-10-Suppe-zubereiten-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Schritt-10-Suppe-zubereiten-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-27e91080 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 10<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Poco prima della fine della cottura, aggiungere i <strong>cipollotti <\/strong>e insaporire la zuppa con <strong>salsa di soia<\/strong>, <strong>sake <\/strong>e <strong>mirin <\/strong>.<br\/>Ora la zuppa \u00e8 pronta. Versarla nelle ciotole in porzioni e servire. <strong>Pronto \u2013 Itadakimasu!<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1199\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Titelbild.jpg\" alt=\"Immagine di copertina del Kenchinjiru\" class=\"wp-image-29144\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Titelbild.jpg 1199w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Titelbild-768x512.jpg 768w\" sizes=\"(max-width: 1199px) 100vw, 1199px\" \/><\/figure>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>Cerchi altre fantastiche ricette di zuppe giapponesi? Ecco qualche spunto:<\/strong><\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-3c041763     uagb-post__items uagb-post__columns-2 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-1 uagb-post__equal-height\" data-total=\"1\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/misoshiru-in-un-batter-docchio-ricetta-base-per-la-zuppa-di-miso-con-wakame-e-tofu\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Misoshiru Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/misoshiru-in-un-batter-docchio-ricetta-base-per-la-zuppa-di-miso-con-wakame-e-tofu\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Misoshiru in un batter d&#8217;occhio: ricetta base per la zuppa di miso con wakame e tofu<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2024-10-09T14:08:35+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t9. Ottobre 2024\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>La zuppa di miso \u00e8 molto pi\u00f9 di un semplice contorno in Giappone: \u00e8 un caldo abbraccio in una ciotola!&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/misoshiru-in-un-batter-docchio-ricetta-base-per-la-zuppa-di-miso-con-wakame-e-tofu\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u2192 vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-il-tonjiru-in-casa-zuppa-di-miso-veloce-con-carne-di-maiale-e-ortaggi-a-radice-saporita-e-riscaldante\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Tonjiru-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Tonjiru Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Tonjiru-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Tonjiru-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Tonjiru-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Tonjiru-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-il-tonjiru-in-casa-zuppa-di-miso-veloce-con-carne-di-maiale-e-ortaggi-a-radice-saporita-e-riscaldante\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Preparare il tonjiru in casa: zuppa di miso veloce con carne di maiale e ortaggi a radice \u2013 saporita e riscaldante<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2023-04-05T15:04:43+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t5. Aprile 2023\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Quando le giornate si fanno pi\u00f9 fresche e ho bisogno di qualcosa che mi riscaldi dall\u2019interno, mi piace prepararmi una&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-il-tonjiru-in-casa-zuppa-di-miso-veloce-con-carne-di-maiale-e-ortaggi-a-radice-saporita-e-riscaldante\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u2192 vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#ffdddd\"><strong><em>Hai provato la ricetta? Fammelo sapere nei commenti, non vedo l\u2019ora di sentire cosa ne pensi.<\/em><\/strong><\/p>\n\n<script type=\"application\/ld+json\">\n{\n\"@context\": \"http:\/\/schema.org\",\n\"@type\": \"Recipe\",\n\n\"author\": {\n\"@type\":\"Person\",\n\"name\":\"Elisa\"\n},\n\n      \n\"datePublished\": \"2023-04-03 15:00:00\",\n \"description\": \"Il kenchinjiru \u00e8 una zuppa vegana, davvero saziante e nutriente, a base di tofu e verdure assortite, servita in un brodo dashi insaporito con salsa di soia. Questo piatto tradizionale affonda le sue radici nel buddismo ed \u00e8 adatto anche ai vegani! Oggi ti mostrer\u00f2 come preparare a casa questa leggera zuppa di verdure con ingredienti deliziosi!\",\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/04\/Kenchinjiru-Titelbild.jpg\",\n \"name\": \"Kenchinjiru | zuppa vegana di verdure con tofu\",\n\"recipeIngredient\": [\n\"1 l di brodo dashi\",\n\"1 tofu setoso\",\n\"1 konnyaku (konjak)\",\n\"2 carote\",\n\"1\/2 ravanello daikon\",\n\"100 g di funghi shimeji\",\n\"100 g di funghi enoki\",\n\"3 funghi shiitake\",\n\"2 cipollotti\",\n\"2 fette di aburaage (tofu fritto)\",\n\"1 cucchiaio di olio di sesamo\",\n\"4 cucchiai di salsa di soia\",\n\"2 cucchiai di mirin\",\n\"2 cucchiai di sake\"\n],\n\t  \n\"recipeInstructions\": [\n\"Per prima cosa, avvolgere con cura il tofu setoso in carta da cucina e metterlo da parte per 15 minuti.\",\n\"Nel frattempo, portare a ebollizione circa 500 ml di acqua in una pentola. Spezzettare grossolanamente il konnyaku in bocconcini con l\u2019aiuto di una ciotolina o di un bicchiere. Cuocere poi questi pezzi nell\u2019acqua bollente per 1 minuto (in questo modo l\u2019odore forte si attenua e non si trasferisce nella zuppa successiva). Successivamente scolarli con un colino e lasciarli sgocciolare \u2013 gettare via l\u2019acqua.\",\n\"Poi occupiamoci delle verdure. Lavate le carote e tagliatele di sbieco a fette larghe circa 1 cm. Pelate il daikon e tagliatelo a mezzelune larghe 1 cm.\",\n\"Poi \u00e8 il turno dei 3 tipi di funghi: eliminate i gambi e le radici di ciascuno e pulite via un po\u2019 di terra. Separare leggermente gli shimeji e gli enoki, tagliare gli shiitake in quarti con un coltello.\",\n\"Ora togliere l\u2019involucro dal tofu di seta e tagliarlo a cubetti larghi 2 cm con un coltello grande e affilato.\",\n\"Lavare i cipollotti sotto l\u2019acqua corrente, scolarli e tagliarli ad anelli larghi (preferibilmente tagliarle a met\u00e0 con un coltello grande, unirle e tagliarle a anelli sottili partendo dalla parte del porro pi\u00f9 spessa, eliminando l\u2019estremit\u00e0 con la radice). Ora tagliare l\u2019aburaage a strisce sottili.\",\n\"Scaldare ora l\u2019olio di sesamo in una pentola capiente. Rosolare quindi per primi le verdure preparate insieme ai funghi per 2 minuti. Aggiungere poi il konnyaku e versarvi sopra il brodo dashi. \",\n\"Infine, aggiungere il tofu setoso e l\u2019aburaage. Coprire la pentola con il coperchio e lasciare cuocere a fuoco lento finch\u00e9 le verdure non si ammorbidiscono. Ci vorranno circa 10 minuti. Consiglio: di tanto in tanto \u00e8 meglio rimuovere la schiuma che sale in superficie con un colino a maglia fine, in modo che la zuppa rimanga bella limpida.\",\n\"Poco prima della fine della cottura, aggiungere i cipollotti e insaporire la zuppa con salsa di soia, sake e mirin. La zuppa \u00e8 ora pronta. Versarla nelle ciotole in porzioni e servire. Fatto \u2013 Itadakimasu!\"\n ],\n\t\t\t  \t  \n\"aggregateRating\": {\n\"@type\":\"AggregateRating\",\n\"ratingValue\":\"5.0\",\n\"ratingCount\":\"61\"\n},\n\"nutrition\": {\n\"@type\": \"NutritionInformation\",\n\"calories\": \"312\",\n        \n\"servingSize\": \"1 porzione\"\n},\n\n\"prepTime\": \"PT10M\",\n\"cookTime\": \"PT20M\",\n\"totalTime\": \"PT30M\",\n\"recipeYield\": \"4\",\n\t  \n\"recipeCategory\": \"Zuppe\",\n\"recipeCuisine\": \"Giapponese\",\n\"keywords\": \"kenchinjiru, kenchin jiru, ricetta del kenchinjiru, zuppa di verdure vegana, zuppa di verdure vegetariana\"\n}\n<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Il Kenchinjiru \u00e8 una zuppa vegana, davvero saziante e nutriente, a base di tofu e verdure assortite, servita in un 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