Stir-fried konnyaku and spring vegetables
- Ingredients (for 4 people)
-
- Konnyaku board: approx. 250g (1 piece)
- Salt: Appropriate amount
- Earth ginger: 10g
- Spring cabbage: 200g
- Snap peas: 100g
- Sesame oil: 1 tablespoon
-
-
- Mirin: 1 tablespoons
- Sake: 1 tablespoon
- Soy sauce: 1.5 tablespoons
- Salt: Appropriate amount
- Water: 2 tablespoon
Method
- (1) Sprinkle salt on the konnyaku board, rub it carefully, and rub it well. Place it in a pot filled with water, bring to a boil, then boil on low heat for about 5 minutes.
- (2) Thinly slice the earthen ginger and cut the spring cabbage into 4cm cubes. Remove the strings from the snap peas and cut them in half.
- (3) Place 1 in a colander, cut in half, and then cut into 3 to 4 thin slices. Insert a hidden knife on the front and back.
- (4) Heat a frying pan and fry the konjac, first evaporating the moisture. Add sesame oil and fry on both sides until golden brown.
- (5) Remove the konnyaku from the frying pan, cut it into quarters, and then return it to the frying pan. Add ginger, mirin, sake, and soy sauce and simmer over medium heat to incorporate the flavors.
- (6) When the water gets low, add snap peas and cabbage. Sprinkle salt, add water, cover and bring to a boil. Turn it upside down halfway through cooking, and once the vegetables are cooked through, they're done.
"Monthly Musubi Magazine" introduces more detailed instructions on how to make them along with photos.
