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30minutes
Beat the garlic with a knife and peel it.
Finely chop.
Rub the konjac with lukewarm water to wash it.
Cut into bite-sized pieces with a spoon.
Drain the oil from the tuna can.
Put sesame oil in a large frying pan.
Add 2 and spread, and fry over high heat while removing water.
Add 1 and fry.
Put (A) and 3 and entangle the whole well.
Add black pepper and fry.
Place 4 on a plate.
Put a small onion.
Sprinkle with chili oil.
・ The temperature of the lukewarm water in step 2 should be about 40 degrees.
・ During step 2, konjac is rubbed with lukewarm water and washed to remove the odor.
・ In step 2, tearing the konjac with a spoon will increase the surface area and make it easier to add flavor.
・ During step 3, fry until all the water is absorbed by the konjac.
・ Sprinkle chili oil as you like.
・ It will be more delicious if you eat it with shichimi pepper.
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