HOME Recipe Lightning Konnyaku

Thunder Konnyaku

If you tear the konjac off the edge of the cup, the cross section will become rough, making the flavor more comfortable.
Slowly fry the konjac in a frying pan to make it chewy and delicious. The trick is to take your time to cook slowly.
Please also refer to this page for information on the ingredients introduced in this recipe.

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Cooking time: 20 minutes

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How to make it

1

Pre-boil the konjac to remove the odor. Press the edge of the cup against the konjac and tear it into a size that is easy to eat.

2

Heat 1 tablespoon of salad oil in a frying pan and the hawk claws and fry the konjac from [1].

3

Once the konjac and salad oil have become familiar, add sugar, thick simmering, and bonito soup stock.

4

Remove the moisture over high heat and it's done.

material

Konnyaku

100g
Salad oil

1 tablespoon
Eagle's Claw

Appropriate amount
sugar

1/2 tbsp
Dark soy sauce

1/2 tbsp
Bonito dashi

50cc

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