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きんぴら（たけのことこんにゃくのきんぴら）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし

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No waste! Makanai Dojo (MAKANAI DOUJYOU)

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Ingredients

Konnyaku : 2 bags
たけのこ水煮 : 適量
にんじん : 適量
ごま油 : 適量
醤油 : 適量
酒 : 適量
みりん : 適量

Time required

25minutes

Procedure

1) こんにゃくの下準備をする 00:56
Boil water (not listed) in a pot, add konnyaku and boil for about 10 minutes.
2) Prepare the ingredients 01:26
Cut the boiled bamboo shoots into bite-sized pieces.
Cut the carrots into thin pieces.
3) heat up 03:07
Drain 1 in a colander, wash with water, and drain.
Heat a frying pan over high heat, add sesame oil, add konjac and stir-fry.
Stir-fry until the surface turns slightly white, then add 2 and stir-fry lightly.
Turn off the heat and add sake until the ingredients are submerged by about 1/3.
Add the same amount of mirin and soy sauce as the sake, and simmer over high heat for about 4 minutes.
4) 盛り付ける 08:37
3を盛り付けて完成。

Point

・We use pre-cut konnyaku.
・Since the seasoning is spicy, you can adjust the amount of soy sauce to your desired salt concentration.
・In step 3, bring to a simmer, turning the ingredients so that the flavor soaks into them.
-Can be stored in a storage container in the refrigerator for about a week.
・It is also delicious when eaten with white sesame seeds and mitsuba leaves as a finishing touch.
・Add carrots to your liking.