Simmered Konnyaku (Konjac) & Shiitake

Name: How to cook Simmered Konnyaku (Konjac) & Shiitake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Simmered Konnyaku (Konjac) & Shiitake

This is a very simple Japanese home-cooked dish. The main ingredients are Konnyaku (Konjac) and Shiitake Mushrooms. I often add extra ingredients such as Carrot, Daikon, Lotus Root, Chikuwa (Japanese tubular shape fishcake), Chicken, OR etc. Today I added Carrot and Fish Balls.

Ingredient

Food ration :

4 servings

1 block (250 g)

Konnyaku (Konjac)

25 g

Dried Shiitake Mushrooms

Carrot *optional

Fish Balls *optional

1 cup

Dashi Stock *OR 1 cup Water and 1/2 teaspoon Dashi Powder

2 tablespoons

Soy Sauce

2 tablespoons

Mirin

1 tablespoon

Sugar *alter the amount to suit your taste

small piece Ginger *cut into fine strips

1 teaspoons

Sesame Oil

Cooking instructions

* Step 1

Clean and wash Shiitake, then soak in plenty of water for 1-2 hours or until completely soft. Drain but save the water if you use it for cooking. Wash them well again. Cut in half OR quarters if large.

* Step 2

Rinse Konnyaku block, make lots of holes using a skewer, and cut into bite-size pieces. Cut Carrot into chunky bite-size piece. I cut it diagonally as I rotate it on the board.

* Step 3

Place Water and Carrot pieces in a large saucepan, cook over medium heat for 1-2 minutes. Add Konnyaku, bring back to the boil, and cook for 1-2 minutes, and drain.

* Step 4

Heat the all the Sauce ingredients in the saucepan, add Shiitake first, then other ingredients, add some extra Water if needed for just enough to cover.

* Step 5

Place a piece of baking paper or foil directly touching the ingredients, cover with a lid, bring to the boil over medium heat, and cook for 10 minutes.