大根とこんにゃくの煮物

Recipe No.53

Simmered Radish and Konyaku

Total Time10 mins
Course: Side Dish
Keyword: Bonito flakes, Dried Radish, Konjac, Konyaku
Servings: 4 people
Author: Amelie

Ingredients

  • 200 g konnyaku/こんにゃく/蒟蒻
  • 200 g radish/大根/白蘿蔔/白萝卜
  • 3-4 grams bonito/かつお節/鰹魚花
  • 1 cup water/水
  • 1 Tbsp sesame oil/ごま油/芝麻油

Seasonings

  • 2 Tbsp mentsuyu/めんつゆ/麵汁
  • 1 tsp fish broth powder/粉末だし/木魚粉
  • 1 tsp ginger/ショウガ/薑/姜 grated

Instructions

  • Wash konjac and cut into bite size cubes. Place in a plastic bag and put 2 tsp sugar. Knead well until sugar dissolves and leave for at least 5 minutes.
  • Peel radish and cut into same size as konjac or even thinner of you wish.
  • Heat a pan and put sesame oil.
  • Squeeze the water out from konjac and put in the pan. Fry quickly.
  • Add radish and stir in for 2-3 minutes until the edges becomes clear.
  • Add the water and seasonings together. Cover and simmer for 8-10 minutes. You may also use drop lid (otoshibuta) if you wish. This will soften the ingredients faster.
  • When sauce almost dries up. Add the bonito flakes. Stir a little and you're done.

Notes

You may also pre boil the radish and konjac before simmering. If you cut the radish into cubes, you can soften it a little by boiling with a little salt for at least 5 minutes. This helps to absorb much flavour too. Boiling is believed also to make konjac absorb more flavor, plus removes the smell. 

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