<Ingredients>
1/2 carrot
3-4 cm daikon radish
1/3 momendofu (firm) or yakidobu (broiled)
1/4-1/3 konnyaku yam cake
1 green onion
300-350 cc dashi
1 tbsp sake
1 tbsp soy sauce
1 tsp sesame oil (not in photo)
<Directions>
1.
Prep boil konnyaku.
Rub salt, rinse, and boil for a few minutes.
2.
Diagonally cut gobo, carrot and daikon.
Soak gobo pieces in water to eliminate bitterness and prevent discoloration.
With hands, tear konnyaku into a size that matches vegetables.
Cut tofu into matching size. Thinly slice green onion.
3.
In a pot, heat sesame oil, add gobo and carrot, and cook for a few minutes.
When daikon is coated with oil, add konnyaku, and cook for a minute or so.
4.
Add dashi.
When dashi boils, skim, add sake, and cook until vegetables are soft.
5.
Add 1/2-2/3 amount of soy sauce, and cook for a few minutes. Taste, and add more soy sauce if necessary.
6.
Garnish with green onion; serve hot.
<Notes>
- Prep boiling of konnyaku removes the smell of the solidifying ingredient (calcium hydroxide).
- Tearing konnyaku with hands instead of cutting with knife helps it absorb flavor.
- Diagonally cutting root vegetables gives each piece a big surface area and helps vegetables cook faster and absorb flavor without compromising on a chunky texture.
- When in a hurry, thinly slice vegetables (rounds for gobo and carrot, quarter rounds for daikon), and cut/tear tofu and konnyaku into matching size.
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