A versatile sweet and savory simmered konjac dish that's great for bento boxes and everyday meals. By tearing the konjac with a spoon instead of using a knife, it absorbs flavor well, resulting in a simple yet authentic taste. It can be stored in the refrigerator for up to a week, making it an ideal preserved food.
Ingredients
Main Ingredients (Generous batch)
- Konjac 1 piece (250g)
- Bonito Flakes (Katsuobushi) 1 pack (approx. 2g)
Seasonings
- [A] Soy Sauce 2.5 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tsp
- [A] Sugar 2 tsp
- [A] Sesame Oil about 1/3 tsp
Steps
- Tear 1 piece of konjac (250g) into bite-sized pieces with a spoon, without using a knife. (This is the key!) This will create a rough surface that helps the flavor penetrate better.
- Place the torn konjac in a pot and heat over medium heat.
- Stir-fry the konjac for about 1 minute to remove moisture and any unpleasant odor.
- Once stir-fried, turn off the heat once.
- In a separate bowl, mix 2.5 tbsp Soy Sauce, 2 tsp Mirin (Sweet Rice Wine), 2 tsp Sugar, and 1/3 tsp Sesame Oil.
- Add the mixed seasonings to the pot with the konjac and turn the heat back to medium.
- Simmer until the sauce is reduced to a thin layer at the bottom of the pot.
- Turn off the heat and add 1 pack (approx. 2g) Bonito Flakes (Katsuobushi), mixing well. You can also add ichimi chili pepper for extra spice if desired.
- Serve in a dish. Completed.
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