Savory Konnyaku, Satsuma-age, and Chinese Chive Stir-Fry
For a quick and filling side dish! Konnyaku is packed with fiber and satsuma-age fish cakes are a handy source of protein. The Chinese chives give a nice accent that's mild enough for children to handle!
Score the top and bottom surface of the konnyaku and salt, then set aside.
Cut the konnyaku and satsuma-age into desired sizes. (I chopped the konnyaku into flat blocks, and the satsuma-age into strips). Chop the Chinese chives into 4-5 cm lengths. Toast the sesame seeds.
In a pan or wok, stir-fry the konnyaku in rapeseed oil over medium heat until evenly browned, then add the satsuma-age and continue to stir-fry until evenly cooked.
Sprinkle in the sesame seeds, toss, then transfer to a serving dish and enjoy!
Reduce to low heat and sprinkle in the mirin and soy sauce, and toss ingredients to coat evenly. Add the Chinese chives and continue to stir-fry until tender.
Story Behind this Recipe
I love konnyaku, so I have fun experimenting with different ways to serve it up!
To give a bit of spice, add a red chili pepper while stir-frying the konnyaku. Try using different types of satsuma age for variation. Add carrots, burdock root, or rehydrated kiriboshi daikon for more texture, color, and flavor. Feel free to use soy sauce in place of the soy sauce malt. Season to taste.