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45minutes
Make a notch at an angle of 45 degrees on the surface of konjac.
Cut it in half horizontally and make a notch at an angle of 45 degrees on one side.
Drain the water.
Put a lot of oil in a frying pan, warm it, add konjac, and fry it on low heat for about 12 minutes.
Take it out on kitchen paper and drain the oil.
Put konjac and (A) in a storage bag, seal and knead.
Soak for about 30 minutes.
Slice the white onion diagonally.
Cut the leek into 3 cm widths.
Cut the fine green onions into small pieces.
Add oil to a frying pan, add 3 konjac, white onions, leeks, and pickled scallions, and bake.
Place leek, bite-sized konjac, and white onion on top of the rice in a bowl.
Sprinkle fine green onions.
・ Konnyaku, which does not need to be boiled, is recommended.
・ When making a cut in konjac, it will not fail if you cut it with disposable chopsticks.
・ By making a cut in the konjac, the seasoning becomes easier to get entangled.
・ By gently frying konjac over low heat, the water is removed and it becomes fragrant.
・ The time required for soaking is not included in the required time.
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