Konnyaku Mushrooms with Miso Oyster Sauce

1. 1

   Rinse Konnyaku in running water.

2. 2

   Poke Konnyaku with a folk and add grid lines as well on the surface.

3. 3

   The rougher the surface is, the better the seasonings are absorbed.

4. 4

   Not sure if you can see it, but the right side has grid lines and the left is yet to be done.

5. 5

   Tear Konnyaku by hand.

6. 6

   Again, the rougher the surface, the better.

7. 7

   So tearing by hand creates more surface for seasonings to go in than cutting by a knife.

8. 8

   Heat sesame oil in a frying pan and fry Konnyaku until it starts to get brown.

9. 9

   You'll see lots of bubbles coming up as you fry Konnyaku, but don't worry, nothing's wrong.

10. 10

    That's just how it is.

11. 11

    Add mushrooms and abura-age and fry with Konnyaku.

12. 12

    Mix all seasonings and add in to the frying pan.

13. 13

    Mix quickly.

14. 14

    All done!

* Per serving · 4 servings · Values may vary.

No additional tips available.