HOME Recipe Konnyaku Denraku

Konjac Denraku

Instead of using konjac, the Shirataki waterfall is chopped and hardened with agar, making it chewy and tends to tangle with miso.
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...

Red-kneaded miso

The larger the amount, the longer it takes to make, but if you mix well before not heating it, it will last longer. If you heat it up, it will burn, so be sure to use medium heat. If you add minced meat, it becomes meat miso.

White-fried miso

A method of making white-neri miso that can be used for miso dengaku, bath-blowing radish, and grilled rice balls. It's convenient to keep it on hand. You can also enjoy the arrangement by adding vinegar or spicy food. If you knead it well and heat it will last for about a month. It's important to remove moisture.

Japanese food

Vegetable side dishes

Tamura Takashi

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Cooking time: 15 minutes

Excluding the time to cool and harden

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How to make it

Cut the Shirataki, which has been pre-boiled to remove the odor, into 2cm wide pieces.

Bring the bonito soup stock to a boil in a pot. Add the Shirataki from [1] and agar soaked with water and mix well.

Once the agar has melted, pour it into a deep bat.

Fill a tray larger than the batter in [3] with ice water and cool until the agar hardens.

Once it has hardened, cut into rectangular molds and stick a bamboo skewer.

The surface is coated with red-kneaded miso, white-kneaded miso, and kinobus.

Ingredients for 2 people

Shirataki waterfall

200g
Bonito dashi

400cc
Soak it with stick agar

1/4 bottle (1g)
Alcohol

2 tsp
Light soy sauce

2 tsp
Red-kneaded miso

Appropriate amount
White-fried miso

Appropriate amount
Tree buds

Appropriate amount

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