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Ingredient
Scrumptious Beef & Konnyaku (Konjac)
Introduce
Chef :
Hiroko ListonScrumptious Beef & Konnyaku (Konjac)
The other day, someone cooked my ‘Kimpira’ Konnyaku (Konjac) and shared the Cooksnap of the dish, and that made me feel very nostalgic because the dish always makes me think about my grandmother. Today I cooked Konnyaku (Konjac) with Beef. The dish has similar flavour to ‘Kimpira’ Konnyaku, but more complex. You got to serve this dish with freshly cooked Rice.
Ingredient
Food ration :
4 servings
1 block
(about 250g) Konnyaku (Konjac)
250-300 g
Beef Steak *thinly sliced
2 teaspoons
Sesame Oil
1 clove
Garlic *finely chopped
2 tablespoons
Soy Sauce
2 tablespoons
Mirin
1 tablespoon
Sugar *alter the amount to suit your taste
Cooking instructions
* Step 1
Rinse Konnyaku Block, slice thinly (4-5mm thin), make a slit in centre, insert one end into the centre slit, then flip over. Boil Water in a saucepan, cook Konnyaku pieces for 1-2 minutes, then drain.
* Step 2
Heat Sesame Oil in a frying pan OR you can use the saucepan that you used to boil Konnyaku. Cook Beef over medium heat, then add the drained Konnyaku, Garlic and Chilli, and stir. Add Soy Sauce, Mirin and Sugar, and cook until the sauce is almost gone.
* Step 3
Sprinkle with some finely chopped Spring Onion (OR/AND Toasted Sesame Seeds) and serve with freshly cooked Rice.
Note: if there is a photo you can click to enlarge it
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