Dashi Simmered Konjac

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Dashi Simmered Konjac

Sweet and soy taste, dashi smell, resilient texture, it’s perfect konjac side dish recipe to make your dinner more delicious!
Prep Time 0 mins
Cook Time 20 mins
Servings 4 people
INGREDIENTS
  • konjac (1 sheet) 200 g
  • soy sauce 1 tablespoon
  • brown sugar 1 tablespoon
  • water 3 tablespoon
  • dashi powder (reference product is this) 1/2 teaspoon
INSTRUCTIONS
  • Do decoration cut for konjac. (see note below)
  • Slice into 1 cm thick plates. Place it vertically and make a slit in the middle. Be careful not to cut too far to the edge. Lift the konjac and put the top edge through the slit.
  • Place in a frying pan and dry roast over medium heat (see note below).
  • Put the seasoning and cook for about 5 minutes.
  • Let it cool slowly, let it soak up the flavors, and it is ready!
NOTES
There are several ways to make the konjac soak up the flavor, but the mechanism is either to blow out the moisture of the konjac or to increase its surface area.
[Blowing water out of konjac]
・To dry-roast konjac
It takes a bit of work, but the flavor will soak in much better.
For dry roasting, you don't need to keep stirring. Put the konjac in a frying pan over medium heat and leave it to cook until you hear a cueing sound. When you hear the sound, turn it over and wait until you hear it again. Be careful not to burn it.
[Increasing Surface Area]
・Using a spoon to scrape the konjac
The surface area is rougher and bigger, making it easier to soak up the flavor.
・To cut decorations
A very common decoration cut, such as the one shown in this recipe, also increases the surface area and helps the flavors soak in.
・Make shallow cuts in the surface.
This is a common method in simmered dishes such as oden.
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