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炒め煮（コンニャクの炒め煮）｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

Konnyaku : 2 bags
塩 : 大さじ1
ごま油 : 適量
(A) Liquor : 大さじ2
(A) Soy sauce : 大さじ3
(A) Chin : 大さじ1/2
(A) Sugar : 大さじ1
(A) Mirin : 2 tablespoons
sliced red pepper : moderate amount
Bonito : 3 packs
炒りごま : 適量

Time required

15minutes

Procedure

1) Prepare the konnyaku 00:54
Tear the konnyaku with your hands and put it in a bowl.
Add konnyaku to salted water (not listed) and boil for 2 minutes.
Drain in a colander.
2) heat up 03:27
Heat sesame oil in a frying pan.
Add konjac and brown.
Remove the scum with kitchen paper.
Turn off the heat, add (A) and heat over high heat.
Fry until the water evaporates.
After frying for about 3 minutes, add the sliced red pepper and fry.
Turn off the heat, add the bonito flakes, and heat again to mix.
Add toasted sesame and mix to complete.

Point

・Can be refrigerated for about 1 week in a storage container.
・The chin soup is 4 times more concentrated.
・Perfect as a side dish for snacks and lunch boxes.
・Boil konnyaku in hot water (not listed) to remove harshness.
・Tearing the konnyaku with your hands makes it easier for the flavor to permeate.
・If the smell of konjac bothers you, rub it with salt.
・You can substitute mentsuyu for the chin soup.