Sweet and Savory Butter Sautéed Konnyaku and Mentaiko

Name: Sweet and Savory Butter Sautéed Konnyaku and Mentaiko
Yield: 2 servings
Cuisine: American
Ingredients: 1 block Konnyaku (preferably fresh yam konnyaku); 1 sac Mentaiko; 1 tbsp Butter (or margarine); 1 tbsp ★Mirin; 1 1/2- tablespoons ★Sugar; 1 and 1/2-2 tablespoons ★Soy sauce; 1 tsp ★Hon-dashi bonito stock granules; 150 ml Water

cookpad.japan @cookpad_jp

This is a variation on my recipe for "Sweet and Savory Butter Sautéed Konnyaku and Tarako"I increased the amount of butter in this version.

If you don't have a knife with a jagged or zig-zag edge, it's perfectly fine to use a regular knife. In that case, however, to let the flavors blend, make shallow cuts into one side of the konnyaku in a lattice pattern.
The flavor is on the strong side, so adjust the amount of soy sauce to taste. Recipe by Poron526

This is a variation on my recipe for "Sweet and Savory Butter Sautéed Konnyaku and Tarako"I increased the amount of butter in this version.

cookpad.japan @cookpad_jp

This is a variation on my recipe for "Sweet and Savory Butter Sautéed Konnyaku and Tarako"I increased the amount of butter in this version.

Saved

Ingredients

2 servings

1 blockKonnyaku (preferably fresh yam konnyaku)
1sac Mentaiko
1 tbspButter (or margarine)
1 tbsp★Mirin
11/2- tablespoons ★Sugar
1and 1/2-2 tablespoons ★Soy sauce
1 tsp★Hon-dashi bonito stock granules
150 mlWater

Saved

Steps

1

Cut the konnyaku in half lengthwise, and use a zig-zag knife to cut into 1 cm thick slices.
2

Fill a deep frying pan with salt water (not listed), add the konnyaku, and boil for about 5 minutes while skimming the scum. Discard the water, rinse the konnyaku, drain excess water, return to the frying pan, and heat.
3

Dry-fry the konnyaku, and when it starts to sizzle, add the butter and sauté. Add the water and the ★ ingredients, and simmer.
4

When the liquid is almost completely cooked out, add the broken up mentaiko, and mix until the mentaiko is cooked through. It's ready to serve.