Japan
Aka Konnyaku Ni — Shiga Simmered Red Konjac
Thin slices of red konjac take up bonito, soy sauce and mirin in one saucepan. Use ready-made food-grade red konjac, a knife and a saucepan.
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Method
5 clear steps
- 1
Boil the ready-made red konjac in water, then transfer to fresh water and rinse. Drain.
- 2
Cut the block into four rectangular pieces, cut each diagonally to form triangular prisms, then slice them about 3 mm thick.
- 3
Rinse the slices, drain thoroughly, and dry-fry them in a saucepan, stirring to drive off surface moisture.
- 4
Add the bonito flakes, soy sauce and mirin. Stir over low heat until the slices take up the seasoning.
- 5
Finish with a little chile pepper and serve.
