Thunder Konnyaku

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.
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.

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

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

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

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- Konnyaku
- 100g
-
- Salad oil
- 1 tablespoon
-
- Eagle's Claw
- Appropriate amount
-
- sugar
- 1/2 tbsp
-
- Dark soy sauce
- 1/2 tbsp
-
- Bonito dashi
- 50cc