King Oyster Mushroom and Konnyaku Spicy Stir-Fry

Name: King Oyster Mushroom and Konnyaku Spicy Stir-Fry
Cuisine: American
Ingredients: 1 Konnyaku; 1 pack King oyster mushroom; 1 Red chili pepper; 3 tbsp Sake; 1 tbsp Mirin; 1 tbsp Soy sauce; 1 tsp Chicken stock granules; 1/2 tsp Salt; 1 tbsp Vegetable oil; 1/2 tbsp Sesame oil

cookpad.japan @cookpad_jp

King oyster mushrooms (eringi) have such an interesting texture. I combined them with konnyaku, which I also love, to enjoy that texture.

Be sure to parboil the konnyaku to get rid of its odor. In addition, be sure to stir fry it well in the beginning. This ensures that it will absorb flavors well. For an easy to make amount. Recipe by Junchan

King oyster mushrooms (eringi) have such an interesting texture. I combined them with konnyaku, which I also love, to enjoy that texture.

cookpad.japan @cookpad_jp

King oyster mushrooms (eringi) have such an interesting texture. I combined them with konnyaku, which I also love, to enjoy that texture.

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Ingredients

1Konnyaku
1pack King oyster mushroom
1Red chili pepper
Seasoning ingredients:
3 tbspSake
1 tbspMirin
1 tbspSoy sauce
1 tspChicken stock granules
1/2 tspSalt
1 tbspVegetable oil
1/2 tbspSesame oil

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Steps

1

Slice the konnyaku 7-8 mm thick, then cut into small triangles. Boil for 5 minutes to get rid of the odor, and drain well.
2

Cut the king oyster mushrooms in half lengthwise then cut up roughly. The pieces should be about the same size as the konnyaku pieces. Combine all the flavoring ingredients.
3

Heat some oil in a frying pan over medium heat, and stir fry the konnyaku. Mix occasionally, and cook until it's just about to get burned.
4

When the konnyaku is well cooked, add the mushrooms and the red chili pepper, and continue stir-frying. The volume of the mushrooms will reduce quite a bit.
5

Add the combined flavoring ingredients and keep stir frying while letting the moisture evaporate. When the moisture is all gone, drizzle in the sesame oil to add fragrance.
6

Transfer to serving plates. It tastes better after it's cooled and the flavors have penetrated.