Chewy and Delicious Braised Konjac: A Rice-Loving Side Dish Recipe
The ultimate rice thief! Braised Konjac with a delightful chewy texture
Hello everyone! Today, we’re making a fantastic side dish called ‘Braised Konjac’ using konjac, known for its wonderfully springy texture. It’s so satisfying and perfect for enjoying with a bowl of rice! Let’s get started on making this delicious dish.
Main Ingredients- 2kg Konjac
- 1 sheet Dried Kelp (large)
Braising Seasoning- 200g Soy Sauce
- 100g Sugar
- 100ml Mirin (Rice Wine)
- 50g Sesame Oil
- 50g Sesame Seeds
- 200g Soy Sauce
- 100g Sugar
- 100ml Mirin (Rice Wine)
- 50g Sesame Oil
- 50g Sesame Seeds
Cooking Instructions
Step 1
First, prepare the konjac. Cut the konjac into bite-sized pieces, such as small squares or oblong shapes. You can also try different cuts for varied textures.
Step 2
Blanch the cut konjac in boiling water for about 1-2 minutes. This step helps to remove any unique smell from the konjac and enhances its delightfully chewy texture.
Step 3
In a wide pan or pot, combine the blanched konjac and the sheet of dried kelp. Add all the braising seasoning ingredients: soy sauce, sugar, mirin, sesame oil, and sesame seeds. Mix well. Braise over medium-low heat, allowing the konjac to absorb the flavors. Stir occasionally to prevent sticking. Continue to simmer for about 15-20 minutes until the sauce has thickened and coated the konjac beautifully. This will result in a delicious braised konjac.
Step 4
Once the seasoning has nicely coated the konjac and it has a glossy finish, your dish is ready! Serve it over warm rice for an incredibly satisfying meal. Leftover braised konjac can be stored in an airtight container in the refrigerator and enjoyed for several days as a side dish.
