Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, crushed, stir-fried and simmered konnyaku. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Konnyaku is as close to zero-calorie food you'll find—the majority of the gelatinous block is water, solidified with the addition of pulverized konnyaku powder and sometimes seaweed powder. Packages of konnayaku will range from literally zero to a whopping ten calories, depending on the brand. Put the konnyaku in, and simmer over medium heat, stirring occasionally, until the liquid is almost all gone.
Crushed, Stir-Fried and Simmered Konnyaku is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Crushed, Stir-Fried and Simmered Konnyaku is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have crushed, stir-fried and simmered konnyaku using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Crushed, Stir-Fried and Simmered Konnyaku:
- Make ready [The main ingredients]
- Prepare 1 blcok Konnyaku
- Take 1 generous amount Salt to wash the konnyaku
- Take 4 to 5 small ones Iriko or niboshi (dried sardines) - a must
- Make ready 1 dash Dried shiitake mushroom crumbs - a must
- Prepare [The seasoning ingredients]
- Prepare 1 1/2 to 2 tablespoons Soy sauce
- Take 1 tbsp Sake
- Make ready 3 tbsp Water
- Prepare 1 level teaspoon Sugar
- Take 2 tsp Mirin
- Get 1 level teaspoon Additional sugar
- Make ready 1 dash Red chili pepper
- Prepare [To finish]
- Take 1 handful Bonito flakes
Heat a frying pan and oil it with the sesame oil, then add the lotus root and stir-fry. Cut the sliced beef flank into appropriate sized pieces. Whittle burdock and place in water to remove the harshness. Add the flavourings once the beef is about half done and refine the flavour while stir frying using chopsticks.
Instructions to make Crushed, Stir-Fried and Simmered Konnyaku:
- These are the ingredients. If you don't like dried sardines, just use 1 or 2, but do use 4 if you can…and the shiitake mushroom crumbs too.
- Scrubbed the konnyaku vigorously with salt to remove any surface sliminess. Wash in water, then bash it up vigorously. The point is not to tenderize it.
- Konnyaku toughens up a bit when you boil it so it doesn't get tender when you bash it hard. But it does become nicer to eat. Use this technique when you simmer konnyaku in any dish.
- Rip up the konnyaku with your hands, which makes it easier for the flavor to penetrate it. Boil for about 3 minutes, rinse under running water and drain.
- Rehydrate the shiitake mushrooms bit in water. If you add too much the flavor will become too cloying, so just some fine crumbs are fine. If the crumbs are very small, there's no need to rehydrate them.
- Put the iriko and a little sake (not listed in the ingredients) in a pan and dry-stir fry a bit. Add the main and seasoning ingredients to the pan and simmer over medium heat.
- Add some chili peppers to taste. It won't become too spicy since this isn't simmered that long.
- When there's little moisture left in the pan, add the additional teaspoon of sugar and stir fry well. When there's no moisture left at all in the pan turn off the heat and add the bonito flakes. Mix well with chopsticks.
- Done!
- Adjust the amount of sugar and soy sauce to taste.
- I changed the recipe name to the current one.
This recipe for simmered okara, which combines soy sauce, carrots, sake, mirin, and few additional items, makes for a tasty combination. Heat oil in a large skillet and stir-fry carrot on medium heat until cooked through. Add mushrooms and konnyaku, and stir-fry together. Stir-fried with maui sweet onions, carrots and green bean noodles, served on a bed of spring mix baby greens with a homemade potato croquette. Japanese and konnyaku noodles with fresh vegetables in a delicate vegetable broth, choose shrimp, chicken, veggie or tempura shrimp.
So that is going to wrap this up for this special food crushed, stir-fried and simmered konnyaku recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
