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焼き物（こんにゃくの甘辛焼き）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

こんにゃく : 1枚(約200g)
塩 : 少々
片栗粉 : 大さじ2
サラダ油 : 大さじ2
(A) Mirin : 大さじ3
(A) Liquor : 大さじ1
(A) Soy sauce : 大さじ2
(A) sugar : 大さじ1/2
Wasabi paste : 適量

Time required

20minutes

Procedure

1) Prepare the konjac 01:09
Cut the konjac in half and cut it in half.
Make cuts on both sides and cut into 4 equal parts.
Sprinkle with salt and let it sit for a while.
Wipe off moisture with kitchen paper.
Sprinkle potato starch and let it fit.
2) bake 03:36
Add salad oil to a frying pan and heat over medium heat.
Arrange 1 and bake for 3 to 4 minutes on low to medium heat.
When lightly browned, flip over and bake for 3 minutes.
Wipe off excess oil with kitchen paper.
Turn off the heat, add (A), and simmer over medium heat for 3 minutes.
Flip over and coat with the seasoning.
Serve on a plate and complete with wasabi paste.

Point

・Use konnyaku that does not require harshness. If you need to remove the scum, lightly boil it in hot water before using.
・By making cuts on both sides of the konnyaku, the flavor will soak in.
・By sprinkling potato starch, the texture is improved and seasonings are easier to mix.
・When the oil is low during baking, add more oil each time.
・After adding the seasoning, simmer until thickened.