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6minutes
Slice the konjac into 5mm width. Make a notch in the middle, pass it through the middle and rotate it once to make a knot konjac.
Cut the calyx of the hawk's claws, remove the seeds inside, and cut into slices.
Spread sesame oil in a frying pan, add konjak and hawk claws, and fry.
Add sake, mirin, soy sauce, and sugar, mix well, and fry until the juice is gone.
When the juice is gone and it becomes thicker, it is complete.
・ This time, we are using konnyaku that has been prepared and does not require lye removal, but in the case of konnyaku that does not require lye removal, boil it before tying it (sliced state) and remove it firmly before using it. ..
・ When cutting konjac, make it about 5 mm wide. It's not good if it's too thick or too thin.
・ The surface area of konjak is increased and the taste is more easily absorbed. It also looks better.
・ Because the seeds of hawk claws are particularly spicy, remove them thoroughly. If you don't like spicy foods, you don't need to add hawk claws.
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