Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Add 2 tsp of sugar to a medium bowl.
- Briefly rinse 350g of konjac under water.
- Transfer the konjac to a cutting board and thoroughly prick the entire surface with a fork. (This is the key!) Pricking with a fork allows the flavors to penetrate the interior, significantly improving the seasoning absorption.
- Tear the pricked konjac into bite-sized pieces with your hands and add them to the bowl from the previous step. (This is the key!) Tearing konjac by hand creates a rough surface, which helps the flavors adhere better, making it recommended.
- Gently knead the konjac with the sugar added. (This is the key!) Kneading with sugar draws out excess moisture and bitterness through osmosis, neutralizing the konjac's unique smell.
- Let the konjac sit for 10 minutes to thoroughly remove any bitterness or astringency.
- Begin heating water in a small pot over low heat.
- Prepare a resealable bag and place it in a small bowl to add the seasoning ingredients.
- Add 80ml of Mentsuyu (Noodle Soup Base) to the resealable bag.
- Add 150ml of water.
- Lightly crush 3g of Bonito Flakes (Katsuobushi) and add them to the seasoning. (This is the key!) Bonito flakes can be unpleasant if left whole, so crushing them makes them easier to eat.
- (If you don't have Mentsuyu) To make the seasoning separately, mix 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Soy Sauce, 1/2 tbsp Sugar, 1/2 tsp Reduced-Sodium Hondashi (dashi powder), and 150ml Water.
- Confirm that the konjac, after sitting for 10 minutes, has released a good amount of water.
- Add the konjac to the heated water, draining it well, and boil for about 5 minutes. (This is the key!) Boiling firms up the konjac, giving it a chewy texture and further enhancing its ability to absorb flavor.
- Drain the konjac well while it's still hot after boiling for 5 minutes, and place it into the resealable bag with the prepared seasoning.
- Carefully remove the air from the resealable bag, being mindful of the heat, and seal it tightly to prevent leakage. (This is the key!) Removing the air ensures the seasoning is evenly distributed, leading to uniform flavor absorption.
- Refrigerate and let it marinate overnight.
- Transfer the seasoned konjac, along with the marinade, to a container for storage.
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
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20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
