Konnyaku (Konjac) & Chicken with Sweet Miso Sauce

Name: How to cook Konnyaku (Konjac) & Chicken with Sweet Miso Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Konnyaku (Konjac) & Chicken with Sweet Miso Sauce

Konnyaku is most commonly seasoned with Soy Sauce, but Miso is also good. Sweet Miso Sauce is particularly good. Today I cooked Konnyaku with Chicken with Sweet Miso Sauce. If you are vegetarian, I recommend to use ‘Atsu-age’ (fried firm Tofu) instead of Chicken.

Ingredient

Food ration :

4 Servings

1 block (250 g)

Konnyaku (Konjac)

300-400 g

Chicken Thigh Fillets *cut into bite-size pieces

1 teaspoon

Sesame Oil OR Oil of your choice

Spring Onion *finely chopped

small piece Ginger *grated

1 tablespoon

Sugar

2 tablespoon

Miso *I used darker colour Miso (Red Miso)

2 tablespoons

Mirin

1 tablespoon

Soy Sauce

2 tablespoons

Water

Cooking instructions

* Step 1

Combine all the Sauce ingredients in a small bowl.

* Step 2

Rinse Konnyaku block, make lots of holes using a skewer, and cut into bite-size pieces. Cut Chicken Thigh Fillets into bite-size pieces and lightly season with Salt & Ground Chilli (OR White Pepper).

* Step 3

Blanch Konnyaku pieces in boiling water in a saucepan for a few minutes and drain.

* Step 4

Heat Sesame Oil in a frying pan, OR you can use the saucepan that you used to blanch Konnyaku if it is large enough, cook Chicken over medium heat, then add drained Konnyaku, and stir.

* Step 5

Add the Sauce, and cook, stirring occasionally, until the sauce thickens. Sprinkle with finely chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix), and serve with freshly cooked Rice.

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