Konjac – Traditional

This is a traditional Japanese recipe. We usually arrange the konjac with “tazuna musubi”, a rein knot. This dish is a part of “osechi” meal set.

Ingredients
Konjac cake　　　　250g
Dashi soup　　　　200㏄
Sugar　　　　　　　30㏄
Mirin　　　　　　　15㏄
Soya-bean sauce　　30㏄

How to cook
1. Slice konjac with 5mm thickness. Make a long cut at the center, leaving 1cm and 2cm both end (see picture).
2. Boil konjac in water for 3 minutes.
3. Drain and soak konjac in a cold water. Drain again.
4. Make a “tazuna musubi”. Put one end through the hole to make a knot. Place them in a pan.
5. Add dashi soup, sugar, mirin, and soya-bean sauce. Heat. Place a kitchen paper like Bounty and cook until most of the liquid is gone.