This is another popular and traditional Japanese dish that you would never come across at Japanese restaurants. Some people cook it in a saucepan with a fair bit of Dashi Stock, but I cook it quickly in a frying pan. I would need freshly cooked Rice to enjoy this dish.
Makes
3 to 4 Servings
Ingredients
1 block (250g) Konnyaku (Konjac)
1 teaspoon Sesame Oil
150g Chikuwa (Japanese Tube-shape Fish Cakes)
Toasted Sesame Seeds
Shichimi (Japanese Chilli Spice Mix) *optional
Sauce
1/2 tablespoon Sugar
2 tablespoons Soy Sauce
2 tablespoons Mirin
2 tablespoons Water *OR Sake (Rice wine)
1/2 teaspoon Kombu (Kelp) Dashi Powder *optional
Chilli Flakes as required *I added 1/4 teaspoon
Method
- Rinse Konnyaku (Konjac) block, make lots of holes using a skewer, and cut into bite-size pieces. (You may wish to cut it in a decorative way. See ‘Kimpira Konnyaku’.) Boil for a few Minutes and drain.
- Cut Chikuwa (Japanese Tube-shape Fish Cakes) into bite-size pieces. I cut it diagonally.
- Combine all the Sauce ingredients in a small bowl.
- Heat Sesame Oil in a frying pan over medium heat, cook drained Konnyaku (Konjac) for a minutes, add the Sauce, and stir until the Sauce thickens.
- Add Chikuwa, and stir until the Sauce is gone. Sprinkle with some Toasted Sesame Seeds and Shichimi (Japanese Chilli Spice Mix), and serve.
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