Tilefish Kenchinyaki Yurinemurasaki imo chakin

Tilefish Kenchinyaki Yurinemurasaki imo chakin (chakin-shaped steamed edible lily bulb and purple sweet potato) Sweet and sour pickled gingerroot

Kenchinyaki is a grilled dish of tofu and vegetables which have been stir fried and wrapped in white fish or chicken. The ingredients to be wrapped are called Kenchinji. Cut the vegetables (shiitake mushrooms, carrots, bamboo shoots, kikurage, and burdocks) into julienne strips(thin-sliced), stir fry with tofu(called tofu kenchin) or eggs(called egg kenchin) and season. It is said that this dish was the beginning of Shojin ryori or monk foods. The reason for the beautiful seared marks is that the ingredients are soaked in soy sauce, miso, and sake, in a one to one ratio. That soy sauce makes those ingredients glistening, like the teriyaki dish when the soy sauce heated. This is the basic Kenchinyaki. If the tilefish is not used, spanish mackerel or raw salmon is good when in season. Spanish mackerel is a white fish. So the yellow egg Kenchin gives it a good colour. If you use salmon then white tofu Kenchin would be good because the salmon is red.