Kinpira with Konnyaku Noodles and Tuna

Kinpira with Konnyaku Noodles and Tuna

The chewiness of the konnyaku noodles match well with tuna! This is a great choice to pack in bento lunches as well.

Ingredients: 2-3 servings

Konnyaku noodles
Vegetable oil
As needed
Dashi stock
1 tablespoon
Soy sauce
1.5 tablespoons
Canned tuna
about 100g
Roasted sesame seeds
1 tablespoon


1. Julienne the carrot. Drain the oil or water from the canned tuna. Cut the konnyaku noodles into 5-6 cm pieces, boil briefly, then strain with a colander.
2. In a pot, add the vegetable oil, carrots, and konnyaku and stir fry for a minute or so. Then pour in the dashi stock, soy sauce, mirin, and simmer until most of the liquid has evaporated.
3. Once most of the liquid has evaporated, mix in the tuna and sesame seeds. Toss lightly so the tuna doesn't break apart. Done!

Story Behind this Recipe

I love canned tuna, so I've been using it in a lot of Japanese side dishes. This recipe is one of them.