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15minutes
Cut the konnyaku into thin pieces.
Peel the skin of the daikon radish and cut it into thin strips lengthwise along the fibers.
Cut the skin of the radish into thin strips.
Add ground chicken breast and (A) to a bowl and mix.
Add water and mix.
Add bonito flakes and mix.
Add chili pepper.
Heat a frying pan and fry the konjac until the water evaporates.
Move the konnyaku to the edge of the frying pan.
Pour sesame oil into the empty space, add daikon radish and stir-fry lightly.
Once everything is mixed, add 2, mix, and boil until the seasoning liquid is reduced by half.
小ネギを切る。
お皿に3を盛り付け、小ネギをかけて完成。
・For the konjac, we use plank konjac, but you can also use string konnyaku.
・You can also add ginger and garlic in step 2.
・You can use dashi granules instead of bonito flakes.
・You don't have to use chili pepper.
・If you add a small amount of chili pepper, it will last for 3 to 4 days.
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