Make on December 31 - Macrobiotic Osechi (New Years Feast Food): Simmered Konnyaku
The flavour of nishime vegetables simmered in stock changes when you cook the ingredients individually. You will never tire of this dish. It seems like it might be a bit troublesome, but it's actually quite simple.
Cut the konnyaku into rectangular slices. cut a slit lengthwise into the center of each slice, being careful not to cut all the way to the ends. Open the hole in the center of the konnyaku and pass one end of the rectangle through the hole. This will create a "bridal rein" shape.
Boil some water and add the konnyaku. Skim off any scum. Remove the konnyaku and pat it dry. Now the preliminary cooking is done. (If you need to make other preparations, you should chill the konnyaku in the fridge now)
Put the konnyaku from Step 3 into a frying pan and heat it until it begins to make squeaking sounds. remove the konnyaku from the pan and set it in a tray. Wash the pan.
Add the dashi stock, soy sauce, mirin, and beet sugar to the pan and bring to a simmer. Add the konnyaku, and simmer.
When the liquid has evaporated, drizzle in the sesame oil, and turn of the heat. Sprinkle on the sesame seeds. When when you serve the konnyaku, add a pinch of chili threads. The dish is done.
Story Behind this Recipe
I like to make my simmered vegetables separately.
I make the recipe until Step 3 on the 30th, and the finish on the 31st, so the recipe is very little trouble when I am doing so much cooking.