Fish Sausage and Leek with Konnyaku

1. 1

   I used these fish sausages .

2. 2

   Cut the fish sausages into 1cm length, and cut the white leeks into 1.5 cm length.

3. 3

   Cut the Konnyaku into 1.5-2 cm cubes.

4. 4

   If you have time, pound the konnyaku before cutting, or score the surface to help the flavor soak in.

5. 5

   Dry fry the konnyaku in a pan.

6. 6

   Add the white leeks and fish sausages, and cook until golden brown.

7. 7

   Add soy sauce and mirin and let the flavor soak in.

8. 8

   Turn off the heat, and mix the butter and wasabi.

9. 9

   Scatter green onions if you have them.

* Per serving · 4 servings · Values may vary.

No additional tips available.