Kimpira-Style Celery and Konnyaku

Name: Kimpira-Style Celery and Konnyaku
Yield: 2 servings
Cuisine: American
Ingredients: 2 stalks Celery; 1/2 block Konnyaku; 1 tbsp Sesame oil; 100 ml Japanese dashi stock; 2 tbsp Soy sauce; 1 tsp Sugar; 2 tbsp Mirin; 1 tbsp White sesame seeds

cookpad.japan @cookpad_jp

I had leftover celery and konnyaku in my fridge, so came up with this kimpira dish.

You can remove the smell of the konnyaku by first boiling in water, then dry-roasting. For 2 servings. Recipe by Obuusama

I had leftover celery and konnyaku in my fridge, so came up with this kimpira dish.

You can remove the smell of the konnyaku by first boiling in water, then dry-roasting. For 2 servings. Recipe by Obuusama

cookpad.japan @cookpad_jp

I had leftover celery and konnyaku in my fridge, so came up with this kimpira dish.

You can remove the smell of the konnyaku by first boiling in water, then dry-roasting. For 2 servings. Recipe by Obuusama

I had leftover celery and konnyaku in my fridge, so came up with this kimpira dish.

You can remove the smell of the konnyaku by first boiling in water, then dry-roasting. For 2 servings. Recipe by Obuusama

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Ingredients

2 servings

2stalks Celery
1/2 blockKonnyaku
1 tbspSesame oil
100 mlJapanese dashi stock
2 tbspSoy sauce
1 tspSugar
2 tbspMirin
1 tbspWhite sesame seeds

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Steps

1

Rub the konnyaku in salt, rinse, slice, then make a slit lengthwise in the center of each piece, and thread the end through the hole to make a "rein knot." Parboil in boiling water, drain, then dry roast in a pan.
2

Remove the strings from the celery, and slice diagonally.
3

Put sesame oil in a pan, and sauté konnyaku and celery.
4

Add dashi with the other seasoning ingredients, and simmer until the sauce is reduced. Adjust seasoning to taste. Stewing will thicken the sauce, so start out with a light flavor.
5

Transfer to a serving plate and sprinkle white sesame seeds.