138 calories (1/2 of recipe); 10.5 g protein; 6.0 g fat; 9.6 g carbohydrate; 4.0 g net carbs; 86 mg sodium (with 50% reduced-sodium soy sauce; approx. 203-220 mg with regular soy sauce); 0 mg cholesterol; 5.6 g fiber
1/2 (100-130 g) konnyaku yam cake (120 g in photo)
1/2 taka no tsume red chili pepper (slices in photo)
200 cc dashi
1 tbsp sake + mirin (equal parts)
1/4 tsp rice vinegar
1 1/8 tsp soy sauce
1/4 tsp oil
Prep boil konnyaku (starting in cold water, boil for 1 minute).
Heat pot, and dry saute (without oil) konnyaku until moisture almost disappears.
When konnyaku is coated with oil and becomes toasty, add soybeans and taka no tsume, and continue sauteing until soybeans are coated with oil.
Pour dashi, sake, mirin and rice vinegar, and bring to boil.
Remove from heat, and completely cool.
Cook again, this time until broth is almost gone.
Reheat before serving.
- Ingredients absorb flavor better when letting the half-done dish cool longer after Process 5 and again before final reheating. For this reason, the dish tastes much better the next day.
- Making shallow cuts on konnyaku surface helps it to absorb flavor. The cutting process takes a bit of time but is well worth the effort.
- If you prefer not to have anything spicy, skip taka no tsume. You can always sprinkle ichimi pepper on portions for those who prefer something spicy.
- If you find this bland, try a topping of katsuobushi bonito flakes when serving, instead of adding more soy sauce or salt, especially if you are watching sodium intake. Dry toast katsuobushi in a frying pan before putting it over the dish to bring out the best aroma.