Fish Sausage and Leek with Konnyaku

Name: Fish Sausage and Leek with Konnyaku
Yield: 4 servings
Cuisine: American
Ingredients: 3 sausages Fish sausages; 1 Konnyaku; 1 The white part of a Japanese leek; 1 tbsp Soy sauce; 2 tsp Mirin; 1 tbsp Butter; 1 Grated wasabi

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.

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.

Saved

Ingredients

4 servings

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

Saved

Steps

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.