Kinpira with Konnyaku Noodles and Tuna

1. 1

   Julienne the carrot.

2. 2

   Drain the oil or water from the canned tuna.

3. 3

   Cut the konnyaku noodles into 5-6 cm pieces, boil briefly, then strain with a colander.

4. 4

   In a pot, add the vegetable oil, carrots, and konnyaku and stir fry for a minute or so.

5. 5

   Then pour in the dashi stock, soy sauce, mirin, and simmer until most of the liquid has evaporated.

6. 6

   Once most of the liquid has evaporated, mix in the tuna and sesame seeds.

7. 7

   Toss lightly so the tuna doesn't break apart.

8. 8

   Done!

* Per serving · 4 servings · Values may vary.

No additional tips available.