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Stewed Konnyaku

Stewed Konnyaku

Just microwave for 10 minutes and let sit. This is a delicious stewed dish with the umami flavors of umeboshi and bonito flakes.

Ingredients: 400 g of konnyaku worth

Konnyaku
300 - 400 g
Dashi stock
400 ml
Sugar
1 tablespoon
Soy sauce
3 tablespoons
Mirin
1 tablespoon
Umeboshi
3
Bonito flakes
a large pinch

Steps

1. Cut the konnyaku into 6 mm strips, and make knots (make a vertical incision into the center of each strip while leaving both ends attached. Turn it inside out, through the hole). Bring some water to a boil in a pot, add the konnyaku, and return to a boil. Boil for one minute, then strain.
2. Remove the seeds from the umeboshi, then mince.
3. Put the dashi stock, sugar, soy sauce, mirin, and umeboshi from Step 2 into a heatproof bowl.
4. Put the konnyaku from Step 1 into Step 3, mix it together, cover with plastic wrap, and microwave at 500 W for 10 minutes. Next, add the bonito flakes and lightly mix.
5. Once it has cooled, cover with a lid or plastic wrap and let chill in the refrigerator for half a day to finish. Serve with the liquid.
6. I garnished the konnyaku with snow peas simmered in salt water. If you make a lot, you can store in the refrigerator or pack in a bento.

Story Behind this Recipe

I was inspired by the konnyaku in oden. When it sits in the refrigerator after cooking, the liquid soaks in and really makes it delicious, so I wanted to take advantage of that.