Steps to Prepare Ultimate Crushed, Stir-Fried and Simmered Konnyaku

Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to make a special dish, Recipe of Any-night-of-the-week Crushed, Stir-Fried and Simmered Konnyaku. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Crushed, Stir-Fried and Simmered Konnyaku, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crushed, Stir-Fried and Simmered Konnyaku delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few ingredients. You can have Crushed, Stir-Fried and Simmered Konnyaku using 15 ingredients and 11 steps. Here is how you can achieve that.

It's easy and made in no time...but so good! Eat up the iriko and dried shiitake mushrooms too. Watch out! People might fight over them since they're so delicious! It's important to wash the konnyaku with salt and to boil it before hand, to remove the odor. The iriko (dried sardines) make a big difference in flavor! Add a little bit of dried shiitake mushrooms too. This goes so well with rice! For 1 konnyaku block's worth. Recipe by pegupepepe

Ingredients and spices that need to be Prepare to make Crushed, Stir-Fried and Simmered Konnyaku:

1. [The main ingredients]
2. 1 blcok Konnyaku
3. 1 generous amount Salt to wash the konnyaku
4. 4 to 5 small ones Iriko or niboshi (dried sardines) - a must
5. 1 dash Dried shiitake mushroom crumbs - a must
6. [The seasoning ingredients]
7. 1 1/2 to 2 tablespoons Soy sauce
8. 1 tbsp Sake
9. 3 tbsp Water
10. 1 level teaspoon Sugar
11. 2 tsp Mirin
12. 1 level teaspoon Additional sugar
13. 1 dash Red chili pepper
14. [To finish]
15. 1 handful Bonito flakes

Instructions to make to make Crushed, Stir-Fried and Simmered Konnyaku

1. These are the ingredients. If you don't like dried sardines, just use 1 or 2, but do use 4 if you can...and the shiitake mushroom crumbs too.
2. Scrubbed the konnyaku vigorously with salt to remove any surface sliminess. Wash in water, then bash it up vigorously. The point is not to tenderize it.
3. Konnyaku toughens up a bit when you boil it so it doesn't get tender when you bash it hard. But it does become nicer to eat. Use this technique when you simmer konnyaku in any dish.
4. Rip up the konnyaku with your hands, which makes it easier for the flavor to penetrate it. Boil for about 3 minutes, rinse under running water and drain.
5. Rehydrate the shiitake mushrooms bit in water. If you add too much the flavor will become too cloying, so just some fine crumbs are fine. If the crumbs are very small, there's no need to rehydrate them.
6. Put the iriko and a little sake (not listed in the ingredients) in a pan and dry-stir fry a bit. Add the main and seasoning ingredients to the pan and simmer over medium heat.
7. Add some chili peppers to taste. It won't become too spicy since this isn't simmered that long.
8. When there's little moisture left in the pan, add the additional teaspoon of sugar and stir fry well. When there's no moisture left at all in the pan turn off the heat and add the bonito flakes. Mix well with chopsticks.
9. Done!
10. Adjust the amount of sugar and soy sauce to taste.
11. I changed the recipe name to the current one.

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So that's going to wrap this up with this special food Recipe of Any-night-of-the-week Crushed, Stir-Fried and Simmered Konnyaku. Thanks so much for reading. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!