Stewed Konnyaku

Name: Stewed Konnyaku
Cuisine: American
Ingredients: 400 grams Konnyaku; 400 ml Dashi stock; 1 tbsp Sugar; 3 tbsp Soy sauce; 1 tbsp Mirin; 3 Umeboshi; 1 large pinch Bonito flakes

cookpad.japan @cookpad_jp

I was inspired by the konnyaku in oden. When it sits in the refrigerator after cooking, the liquid soaks in and really makes it delicious, so I wanted to take advantage of that.

You can also simmer it in a pot. In that case, heat it over medium-low heat for about 10 minutes.
The umeboshi is salty, so adjust the amount of salt depending on the amount of umeboshi you use. Recipe by Raby

I was inspired by the konnyaku in oden. When it sits in the refrigerator after cooking, the liquid soaks in and really makes it delicious, so I wanted to take advantage of that.

cookpad.japan @cookpad_jp

I was inspired by the konnyaku in oden. When it sits in the refrigerator after cooking, the liquid soaks in and really makes it delicious, so I wanted to take advantage of that.

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Ingredients

400 gramsKonnyaku
400 mlDashi stock
1 tbspSugar
3 tbspSoy sauce
1 tbspMirin
3Umeboshi
1 largepinch Bonito flakes

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Steps

1

Cut the konnyaku into 6 mm strips, and make knots (make a vertical incision into the center of each strip while leaving both ends attached. Turn it inside out, through the hole). Bring some water to a boil in a pot, add the konnyaku, and return to a boil. Boil for one minute, then strain.
2

Remove the seeds from the umeboshi, then mince.
3

Put the dashi stock, sugar, soy sauce, mirin, and umeboshi from Step 2 into a heatproof bowl.
4

Put the konnyaku from Step 1 into Step 3, mix it together, cover with plastic wrap, and microwave at 500 W for 10 minutes. Next, add the bonito flakes and lightly mix.
5

Once it has cooled, cover with a lid or plastic wrap and let chill in the refrigerator for half a day to finish. Serve with the liquid.
6

I garnished the konnyaku with snow peas simmered in salt water. If you make a lot, you can store in the refrigerator or pack in a bento.