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Sweet and spicy konjac and burdock ｜ macaroni | Macaroni's recipe transcription

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macaroni | macaroni

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Ingredients

Ribs : 150g
Konjac : 1 sheet (300g)
Burdock : 1 bottle (150g)
Liquor : 2 tablespoons
sugar : 1 tablespoon
Soy sauce : 2 tablespoons
Dashi soup : 200cc (Dashi no Moto: 1 teaspoon, water: 200cc)
Sesame oil : 1 tablespoon

Time required

25minutes

Procedure

1) Put konjac in a plastic bag and hit the surface with a rolling pin. 00:06
Put konjac in a plastic bag and hit the surface with a rolling pin.
2) Cut into bite-sized pieces 00:11
Tap until the surface area of konjac is 1.5 times larger, then remove it from the bag and tear it into bite-sized pieces by hand.
3) Put konjac in a frying pan, add water and bring to a boil. 00:15
Put konjac in a frying pan, add enough water to cover it, and bring to a boil. Boil for 2 minutes after boiling, raise in a colander and drain.
4) Roast in a frying pan 00:21
Wipe the water from the frying pan, add the konjac again, and roast it over medium heat.
5) Fry in sesame oil 00:24
When the water is drained and the surface becomes whitish and makes a high-pitched sound, add sesame oil and fry.
6) Add burdock root and pork ribs and stir fry. 00:25
When the konjac is oiled, add the chopped burdock root and the pork belly cut into 4 cm widths and fry.
7) Season 00:29
When the oil is all over the ingredients, add seasonings (sake, sugar, soy sauce, soup stock) and simmer for 15 minutes on low medium heat with occasional mixing.
8) Finish 00:36
When the broth is boiled and shines, remove it from the heat. Transfer to a clean storage container and complete when the heat is removed. * Storage period is 4 days refrigerated

Point

・ The volume is perfect with pork belly and burdock.
・ A versatile recipe that can be used in a variety of situations as a snack for breakfast.
・ Konjac is beaten, boiled down, and roasted to dry so that the taste is absorbed.
・ Sprinkle shichimi pepper if you like.
[Preparation]
・ Peel the burdock root, cut it into small pieces, and soak it in water for 5 minutes to remove the lye.
・ Cut the pork belly into 4 cm widths.