Stewed Konnyaku

1. 1

   Cut the konnyaku into 6 mm strips, and make knots (make a vertical incision into the center of each strip while leaving both ends attached.

2. 2

   Turn it inside out, through the hole).

3. 3

   Bring some water to a boil in a pot, add the konnyaku, and return to a boil.

4. 4

   Boil for one minute, then strain.

5. 5

   Remove the seeds from the umeboshi, then mince.

6. 6

   Put the dashi stock, sugar, soy sauce, mirin, and umeboshi from Step 2 into a heatproof bowl.

7. 7

   Put the konnyaku from Step 1 into Step 3, mix it together, cover with plastic wrap, and microwave at 500 W for 10 minutes.

8. 8

   Next, add the bonito flakes and lightly mix.

9. 9

   Once it has cooled, cover with a lid or plastic wrap and let chill in the refrigerator for half a day to finish.

10. 10

    Serve with the liquid.

11. 11

    I garnished the konnyaku with snow peas simmered in salt water.

12. 12

    If you make a lot, you can store in the refrigerator or pack in a bento.

* Per serving · 4 servings · Values may vary.

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