Sweet and Savory Butter Sautéed Konnyaku and Mentaiko

Sweet and Savory Butter Sautéed Konnyaku and Mentaiko

This butter flavored konnyaku simmered in sweet and salty sauce coated in mentaiko is a great dish either with rice or in bentos.

Ingredients: 2 servings

Konnyaku (preferably fresh yam konnyaku)
1 block (250 g)
1 sac (about 50 g)
Butter (or margarine)
1 tablespoon
1 tablespoon
1.5-2 tablespoons
★Soy sauce
1 and 1/2-2 tablespoons
★Hon-dashi bonito stock granules
1 teaspoon
150 ml


1. Cut the konnyaku in half lengthwise, and use a zig-zag knife to cut into 1 cm thick slices.
2. Fill a deep frying pan with salt water (not listed), add the konnyaku, and boil for about 5 minutes while skimming the scum. Discard the water, rinse the konnyaku, drain excess water, return to the frying pan, and heat.
3. Dry-fry the konnyaku, and when it starts to sizzle, add the butter and sauté. Add the water and the ★ ingredients, and simmer.
4. When the liquid is almost completely cooked out, add the broken up mentaiko, and mix until the mentaiko is cooked through. It's ready to serve.

Story Behind this Recipe

This is a variation on my recipe for "Sweet and Savory Butter Sautéed Konnyaku and Tarako" Recipe ID: 497543
I increased the amount of butter in this version.