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Negikon-yaki｜Transcription of Kumano Kyokai Shokudo’s recipe

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Ingredients

dumpling skin : 1 large format bag
糸こんにゃく : 1袋
酒 : 大さじ2
(A) Mirin : 大さじ2
(A) Soy sauce : 1 tbsp (2 tbsp for a strong flavor)
小ネギ : 1束
小麦粉 : 大さじ1
ごま油 : 適量
小麦粉（焼き用） : 適量
水 : 適量
白ごま : 適量

Time required

30minutes

Procedure

1) Prepare the thread konnyaku 00:11
Finely chop the thread konnyaku.
Spread sesame oil in a frying pan and fry the thread konjac.
Add sake and fry for 2-3 minutes.
Add (A) and simmer until the thread konnyaku is colored.
2) 小ネギの下ごしらえをする 02:37
小ネギを細かく切る。
ボウルに小ネギと小麦粉を入れ、混ぜ合わせる。
3) 包む 03:33
Dip water on the edge of the gyoza skin, and put 1 thread konjac and 2 small onions.
Fold it in half and wrap it so that both ends are centered and pinched.
4) 焼く 05:25
Put flour on the bottom of the dumpling skin of 3.
Place in an oiled frying pan and bake on medium heat.
Pour about 5mm of water from the bottom, cover and steam.
When the sound changes, open the lid, sprinkle sesame oil on the whole, and remove from the heat.
Serve on a plate and sprinkle with white sesame seeds to complete.

Point

・ Negiyaki recipe that can be made by simply wrapping konjac and green onions in dumpling skin.
・ If you want to enjoy a chewy texture, you can chop ordinary konnyaku instead of thread konnyaku.
・ Finely chop the thread konnyaku to improve the shirataki noodles.
・ When frying thread konnyaku, continue to fry as it is even if it foams.
・ By sprinkling flour on the bottom of the gyoza skin, you can get a beautiful grilled texture when grilled.