Fish Sausage and Leek with Konnyaku
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
Fish Sausage and Leek with Konnyaku
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
Cooking Instructions
- 1
I used these fish sausages .
- 2
Cut the fish sausages into 1cm length, and cut the white leeks into 1.5 cm length.
- 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
Dry fry the konnyaku in a pan. Add the white leeks and fish sausages, and cook until golden brown.
- 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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