Kinpira with Konnyaku Noodles and Tuna

Name: Kinpira with Konnyaku Noodles and Tuna
Yield: 2 servings
Cuisine: American
Ingredients: 120 grams Konnyaku noodles; 50 grams Carrot; 1 Vegetable oil; 100 ml Dashi stock; 1 tbsp Mirin; 1 1/2 tbsp Soy sauce; 100 grams Canned tuna; 1 tbsp Roasted sesame seeds

cookpad.japan @cookpad_jp

I love canned tuna, so I've been using it in a lot of Japanese side dishes. This recipe is one of them.

Recipe by Raby

I love canned tuna, so I've been using it in a lot of Japanese side dishes. This recipe is one of them.

Recipe by Raby

cookpad.japan @cookpad_jp

I love canned tuna, so I've been using it in a lot of Japanese side dishes. This recipe is one of them.

Recipe by Raby

I love canned tuna, so I've been using it in a lot of Japanese side dishes. This recipe is one of them.

Recipe by Raby

Saved

Ingredients

2 servings

120 gramsKonnyaku noodles
50 gramsCarrot
1Vegetable oil
100 mlDashi stock
1 tbspMirin
1 1/2 tbspSoy sauce
100 gramsCanned tuna
1 tbspRoasted sesame seeds

Saved

Steps

1

Julienne the carrot. Drain the oil or water from the canned tuna. Cut the konnyaku noodles into 5-6 cm pieces, boil briefly, then strain with a colander.
2

In a pot, add the vegetable oil, carrots, and konnyaku and stir fry for a minute or so. Then pour in the dashi stock, soy sauce, mirin, and simmer until most of the liquid has evaporated.
3

Once most of the liquid has evaporated, mix in the tuna and sesame seeds. Toss lightly so the tuna doesn't break apart. Done!