巻けん繊ちん

noun

deep-fried tofu-wrapped vegetable roll

A specific dish: finely minced daikon, burdock, carrot, and shiitake mixed with crumbled tofu, wrapped in dried beancurd (yuba) and deep-fried. Primarily a traditional Buddhist vegetarian dish.

• 精しょう進じん料りょう理りの一ひとつに巻けん繊ちんという揚あげ物ものがある。

  One of the dishes in Buddhist vegetarian cuisine is a deep-fried roll called kenchin.

noun

kenchin soup; tofu and vegetable chowder

Abbreviation of 巻繊汁 (けんちんじる). A clear soup with tofu, root vegetables, and sometimes shirataki, often seasoned with soy sauce. Very common home-style dish.

See also: けんちん汁

• 寒さむい日ひにはけんちん汁じるが食たべたくなる。

  On cold days I crave kenchin soup.

• 母ははが作つくるけんちんは具ぐだくさんでおいしい。

  The kenchin my mother makes is full of ingredients and delicious.

noun

stewed black soybean sprout roll

Archaic original meaning. Black soybean sprouts fried in sesame oil, wrapped in dried beancurd and stewed. No longer in common use.

• 巻けん繊ちんの原げん義ぎは、黒くろ豆まめもやしを油あぶらで炒いためて湯ゆ葉ばで巻まき、煮にたものだそうだ。

  The original meaning of kenchin is said to be black soybean sprouts fried in oil, wrapped in yuba, and stewed.