Stewed Konnyaku
I was inspired by the konnyaku in oden. When it sits in the refrigerator after cooking, the liquid soaks in and really makes it delicious, so I wanted to take advantage of that.
You can also simmer it in a pot. In that case, heat it over medium-low heat for about 10 minutes.
The umeboshi is salty, so adjust the amount of salt depending on the amount of umeboshi you use. Recipe by Raby
Stewed Konnyaku
I was inspired by the konnyaku in oden. When it sits in the refrigerator after cooking, the liquid soaks in and really makes it delicious, so I wanted to take advantage of that.
You can also simmer it in a pot. In that case, heat it over medium-low heat for about 10 minutes.
The umeboshi is salty, so adjust the amount of salt depending on the amount of umeboshi you use. Recipe by Raby
Cooking Instructions
- 1
Cut the konnyaku into 6 mm strips, and make knots (make a vertical incision into the center of each strip while leaving both ends attached. Turn it inside out, through the hole). Bring some water to a boil in a pot, add the konnyaku, and return to a boil. Boil for one minute, then strain.
- 2
Remove the seeds from the umeboshi, then mince.
- 3
Put the dashi stock, sugar, soy sauce, mirin, and umeboshi from Step 2 into a heatproof bowl.
- 4
Put the konnyaku from Step 1 into Step 3, mix it together, cover with plastic wrap, and microwave at 500 W for 10 minutes. Next, add the bonito flakes and lightly mix.
- 5
Once it has cooled, cover with a lid or plastic wrap and let chill in the refrigerator for half a day to finish. Serve with the liquid.
- 6
I garnished the konnyaku with snow peas simmered in salt water. If you make a lot, you can store in the refrigerator or pack in a bento.
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