Yamagata Tama-Konnyaku Skewers

Yamagata Tama-Konnyaku Skewers, adapted from the MAFF regional recipe for Yamagata. Ingredient amounts and cooking instructions are provided below.

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Method

2 clear steps

1
Yield: 4 skewers; prepare 4 serving skewers as equipment. Dry-fry the konnyaku balls briefly in a saucepan.
2
Add the soy sauce and torn dried squid and cook, turning the balls, until flavored and hot through. Thread onto the skewers and serve with mustard if desired.

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