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Aemono (Konjac with mustard and vinegar miso)

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Konjac : 1 piece (250g)
salt : 1/4 teaspoon
(A) Sugar : 1/2 to 1 tbsp
(A) Miso : 1 tablespoon
(A) Vinegar : 1 tablespoon
(A) mustard : 1/2 teaspoon

Time required

10minutes

Procedure

1) Preparing the konjac 01:03
Cut the konjac in half lengthwise and cut it into 5mm thick pieces from the edge.
Arrange the konnyaku in a heat-resistant container lined with kitchen paper, and let the salt soak in.
Heat in a microwave oven at 500-600W for 5 minutes.
2) Make mustard vinegar miso 03:31
Put (A) in a small bowl and mix well.
3) Serve 04:42
Put the konnyaku out of the microwave in a bowl and turn 2 to complete.

Point

・Konnyaku is easy to eat when cut into 5mm thick slices and blends well with other ingredients.
・If you lightly sprinkle salt on the konjac and put it in the microwave, it will become seasoned and the moisture will come out easily.
・Spread the konnyaku so that they do not overlap and heat without wrapping.
・2 minutes per 100g of konjac is recommended for heating in the microwave.
・You can add grated ginger instead of mustard, or add roasted sesame seeds for a nice fragrance.
・When making mustard vinegar miso, add mustard before adding vinegar and mix lightly to make it easier to mix.
・ After heating in the microwave, cool in the refrigerator before adding vinegar miso.