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Fish Sausage and Leek with Konnyaku
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A picture of Fish Sausage and Leek with Konnyaku.

Fish Sausage and Leek with Konnyaku

cookpad.japan
cookpad.japan @cookpad_jp

I wanted to eat tuna with leek (negima), but I didn't have any tuna, so I tried making it with fish sausages.

If you are not using a non-stick pan, then adding in a bit of vegetable oil after dry-frying the konnyaku might be a good idea.
Add as much wasabi as you like...
You can also skew them like at yakitori restaurants. For 4 people. Recipe by Oshisu

I wanted to eat tuna with leek (negima), but I didn't have any tuna, so I tried making it with fish sausages.

If you are not using a non-stick pan, then adding in a bit of vegetable oil after dry-frying the konnyaku might be a good idea.
Add as much wasabi as you like...
You can also skew them like at yakitori restaurants. For 4 people. Recipe by Oshisu

Read more

Fish Sausage and Leek with Konnyaku

cookpad.japan
cookpad.japan @cookpad_jp

I wanted to eat tuna with leek (negima), but I didn't have any tuna, so I tried making it with fish sausages.

If you are not using a non-stick pan, then adding in a bit of vegetable oil after dry-frying the konnyaku might be a good idea.
Add as much wasabi as you like...
You can also skew them like at yakitori restaurants. For 4 people. Recipe by Oshisu

I wanted to eat tuna with leek (negima), but I didn't have any tuna, so I tried making it with fish sausages.

If you are not using a non-stick pan, then adding in a bit of vegetable oil after dry-frying the konnyaku might be a good idea.
Add as much wasabi as you like...
You can also skew them like at yakitori restaurants. For 4 people. Recipe by Oshisu

Read more
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Ingredients

4 servings
  • 3sausages Fish sausages
  • 1Konnyaku
  • 1The white part of a Japanese leek
  • 1 tbspSoy sauce
  • 2 tspMirin
  • 1 tbspButter
  • 1Grated wasabi
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Steps

  1. 1

    I used these fish sausages .

    A picture of step 1 of Fish Sausage and Leek with Konnyaku.
  2. 2

    Cut the fish sausages into 1cm length, and cut the white leeks into 1.5 cm length.

  3. 3

    Cut the Konnyaku into 1.5-2 cm cubes. If you have time, pound the konnyaku before cutting, or score the surface to help the flavor soak in.

  4. 4

    Dry fry the konnyaku in a pan. Add the white leeks and fish sausages, and cook until golden brown.

  5. 5

    Add soy sauce and mirin and let the flavor soak in. Turn off the heat, and mix the butter and wasabi. Scatter green onions if you have them.

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cookpad.japan
cookpad.japan @cookpad_jp
on October 07, 2013 01:54

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

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