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식탁일기 table diary Time required : 40minutes
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Kinpira (Tsukikonnyaku and Chikuwa Kinpira) | Recipe transcription by Kenmasu Cooking
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Ingredients
- Tsuki konnyaku : 1kg
- ちくわ : 5本
- ごま油 : 大さじ1と1/2
- 輪切り唐辛子 : 2つまみ
- 醤油 : 大さじ4
- 料理酒 : 大さじ4
- みりん : 大さじ4
- 砂糖 : 大さじ1と1/2
- 白ごま : 適量
Time required
10minutes
Procedure
-
1)
prepare the food
01:28
Cut the chikuwa in half lengthwise, then turn it horizontally and cut into 2mm wide pieces.
Boil water and boil the konnyaku.
When it boils, drain it in a colander. -
2)
stir fry
03:37
Heat sesame oil in a frying pan, add boiled konnyaku and chikuwa and fry over high heat.
Add the sliced chili peppers, mirin, cooking sake, soy sauce, and sugar and stir-fry for 3 to 5 minutes until the water evaporates.
Add white sesame seeds and mix to complete.
Point
- Parboiling Tsuki Konnyaku removes the scum and odor.
- Stir thoroughly until the moisture evaporates and the aroma comes out.
・Because it has a strong flavor, it will last for about a week in the refrigerator, making it convenient for bento boxes or making ahead of time.
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