Konnyaku (Konjac) & Chicken with Sweet Miso Sauce

Name: Konnyaku (Konjac) & Chicken with Sweet Miso Sauce
Yield: 4 Servings
Cuisine: British
Ingredients: 1 block (250 g) Konnyaku (Konjac); 300-400 g Chicken Thigh Fillets *cut into bite-size pieces; Salt & Ground Chilli (OR White Pepper); 1 teaspoon Sesame Oil OR Oil of your choice; 1 Spring Onion *finely chopped; Shichimi (Japanese Chilli Spice Mix); 1 small piece Ginger *grated; 1 tablespoon Sugar; 2 tablespoon Miso *I used darker colour Miso (Red Miso); 2 tablespoons Mirin; 1 tablespoon Soy Sauce; 2 tablespoons Water; *Note: Adjust the amount of Sugar and Mirin depending on the type of Miso you use. Darker colour Miso has stronger flavour

Hiroko Liston @hirokoliston

Melbourne, Australia

Konnyaku is most commonly seasoned with Soy Sauce, but Miso is also good. Sweet Miso Sauce is particularly good. Today I cooked Konnyaku with Chicken with Sweet Miso Sauce. If you are vegetarian, I recommend to use ‘Atsu-age’ (fried firm Tofu) instead of Chicken.

Hiroko Liston @hirokoliston

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Ingredients

4 Servings

1 block (250 g)Konnyaku (Konjac)
300-400 gChicken Thigh Fillets *cut into bite-size pieces
Salt & Ground Chilli (OR White Pepper)
1 teaspoonSesame Oil OR Oil of your choice
1Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix)
Sauce
1small piece Ginger *grated
1 tablespoonSugar
2 tablespoonMiso *I used darker colour Miso (Red Miso)
2 tablespoonsMirin
1 tablespoonSoy Sauce
2 tablespoonsWater
*Note: Adjust the amount of Sugar and Mirin depending on the type of Miso you use. Darker colour Miso has stronger flavour

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Steps

1

Combine all the Sauce ingredients in a small bowl.
2

Rinse Konnyaku block, make lots of holes using a skewer, and cut into bite-size pieces. Cut Chicken Thigh Fillets into bite-size pieces and lightly season with Salt & Ground Chilli (OR White Pepper).
3

Blanch Konnyaku pieces in boiling water in a saucepan for a few minutes and drain.
4

Heat Sesame Oil in a frying pan, OR you can use the saucepan that you used to blanch Konnyaku if it is large enough, cook Chicken over medium heat, then add drained Konnyaku, and stir.
5

Add the Sauce, and cook, stirring occasionally, until the sauce thickens. Sprinkle with finely chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix), and serve with freshly cooked Rice.