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Almost Niku Don ｜ Kuma no Kyoukai Shokudo-san's recipe transcription

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Kuma's limit cafeteria

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Ingredients

Konjac : 1 sheet
oil : Appropriate amount
(A) Golden sauce : 5 tbsp
(A) Vinegar : 1 tsp
White green onion : 1/4
Chinese chive : 1/2 bundle
Fine onion : Appropriate amount
rice : 1 cup

Time required

45minutes

Procedure

1) Make a cut in konjac 00:33
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.
2) Fried 02:40
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.
3) Soak in seasoning 05:12
Put konjac and (A) in a storage bag, seal and knead.
Soak for about 30 minutes.
4) Cut vegetables 06:09
Slice the white onion diagonally.
Cut the leek into 3 cm widths.
Cut the fine green onions into small pieces.
5) Bake 06:35
Add oil to a frying pan, add 3 konjac, white onions, leeks, and pickled scallions, and bake.
6) Serve 07:31
Place leek, bite-sized konjac, and white onion on top of the rice in a bowl.
Sprinkle fine green onions.

Point

・ 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.