Simmered Eggplant and Konnyaku Recipe

Name: Simmered Eggplant and Konnyaku
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Eggplants; 1 Konnyaku; 1/2 Japanese leek; 1 slice Ginger; 2 Green bell pepper (optional); 1/2 tbsp Sesame oil; 3 tbsp Sake; 200 ml Dashi stock; 2 tbsp Soy sauce; 1/2 tsp plus Oyster sauce

Servings: persons

1
Score the surfaces of the eggplants and konnyaku in a crisscross pattern, and cut into bite sized pieces.
2
Cut the leek and bell peppers into bite-sized pieces.
3
Finely julienne the ginger.
4
Put the sesame oil in a pan, add the ginger, leek, eggplants and peppers and stir-fry slowly over low heat.
5
When the vegetables are wilted, add the konnyaku and stir-fry some more.
6
When everthing is cooked add the sake, dashi stock, soy sauce, and oyster sauce.
7
Simmer over medium heat for about 10 to 15 minutes.
8
Transfer to serving plates and it's done.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 Eggplants, 1 Konnyaku, 1/2 Japanese leek, 1 slice Ginger, and more.

Yes, Simmered Eggplant and Konnyaku falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Simmered Eggplant and Konnyaku

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