When I cook Shiitake and Konnyaku (Konjac), I season them with the Japanese staple seasonings that are Sugar, Soy Sauce and Mirin, just like ‘Simmered Konnyaku (Konjac) & Shiitake’. Today I added Garlic, Toban Djan (Chilli Bean Sauce) and Sesame Oil. The flavour of the dish was so different. I cooked them until the Sauce was almost gone, so both Shiitake and Konnyaku are seasoned very strongly, perfect to enjoy with freshly cooked Rice.
Makes
4 Servings
Ingredients
50g Dried Shiitake Mushrooms
1 block (250g) Konnyaku (Konjac)
Shichimi (Japanese Chilli Spice Mix) *optional
Sauce
1 cup Water used to soak Shiitake *avoid the dirt and settlings
*Note: You can use your favourite Dashi Stock, OR 1 cup Water and 1/2 teaspoon Dashi Powder
1 clove Garlic *grated
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 tablespoon Sugar *add extra for sweeter flavour
1/2 tablespoon Sesame Oil
1/2 tablespoon Toban Djan (Chilli Bean Sauce) OR some Chilli Flakes *optional
Method
- Clean Shiitake and soak in plenty of water for 1-2 hours OR until completely soft. Drain but save the water if you use it for cooking. Wash them well again. Cut in half if large.
- Rinse Konnyaku block, make lots of holes using a skewer, and cut into bite-size pieces. Boil in water for a few minutes, then drain.
- Place Shiitake and Konnyaku in a saucepan, add all the Sauce ingredients, cover with the lid, and bring to the boil. Lower the heat and simmer for 20 minutes. Remove the lid and cook until the sauce is reduced OR almost gone, depending on how strong the flavour you like.
Leave a Reply