Stewed Konnyaku
Stewed Konnyaku

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, stewed konnyaku. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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Stewed Konnyaku is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Stewed Konnyaku is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook stewed konnyaku using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Stewed Konnyaku:
  1. Make ready 400 grams Konnyaku
  2. Get 400 ml Dashi stock
  3. Prepare 1 tbsp Sugar
  4. Get 3 tbsp Soy sauce
  5. Get 1 tbsp Mirin
  6. Make ready 3 Umeboshi
  7. Take 1 large pinch Bonito flakes

Oden is a Japanese stew made with fishcakes, konnyaku, eggs, and daikon simmered in dashi. Like all stews, this one is best made in advance and given at least a day in the fridge for all the flavours to. Konnyaku (こんにゃく) is a rubbery and somewhat flavorless food that appears in certain Japanese dishes. It has a consistency that's like a cross between a rubber sole and Jell-O that gives your teeth.

Steps to make Stewed Konnyaku:
  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.

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