Thunder Konnyaku

If you tear the konjac with the edge of a cup, the cross section will be rough, making it easier for the flavor to blend in
If you fry konjac slowly in a frying pan, it will become chewy and delicious. The trick is to fry it slowly over a long period of time
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

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

Tamura Takashi

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

Amazon

Cooking time: 20 minutes

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How to make it

Parboil the konjac to remove any unpleasant odor. Press the edge of a cup against the konjac and tear it into bite-sized pieces

Heat 1 tablespoon of salad oil and chili pepper in a frying pan and fry the konjac (1)

Once the konjac and salad oil have mixed, add the sugar, dark soy sauce, and bonito stock

Cook over high heat until the water evaporates 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

[PR]

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