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15minutes
Wash the konnyaku with water, drain, and pierce both sides with a fork.
After halving the konnyaku, cut it into 5 mm wide pieces.
Put the konjac in a heat-resistant bowl, add (A), rub in, and leave for 10 minutes.
Put (B) in a container and mix.
Drain the water from the konjac in 1.
Cover with plastic wrap and heat in a 600W microwave oven for 4 minutes.
Drain the water, add the umami seasoning and mix.
こんにゃくの粗熱をとった後、お皿に盛り、酢味噌を添えたら完成。
・By piercing the konnyaku with a fork, the harshness and smell of the konjac can be easily removed, and the surface becomes uneven, making it easier for the flavor to permeate.
・By rubbing salt and sugar into the konjac, excess water is removed and the scum can be removed.
・It goes well with thinly sliced cucumber, ham, chikuwa, etc.
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