Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, stir-fried konnyaku with bonito flakes and kimchi. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Recipe: Konnyaku no Tosani (Konnyaku with bonito flakes). Tosa (土佐）is the name of the Add about half the bonito flakes and mix well - the bonito flakes should absorbe any remaining liquid. Put the rest of the sesame oil into the pan and add the konnyaku.
Stir-Fried Konnyaku with Bonito Flakes and Kimchi is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Stir-Fried Konnyaku with Bonito Flakes and Kimchi is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have stir-fried konnyaku with bonito flakes and kimchi using 6 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Stir-Fried Konnyaku with Bonito Flakes and Kimchi:
- Make ready 1 piece Konnyaku
- Get 50 grams Kimchi (finely chopped)
- Get 1 handful Bonito flakes
- Take 1 tsp Soy sauce
- Make ready 1 tsp Vegetable oil
- Take 1 dash Sesame oil
Do you have nicely fermented kimchi in your refrigerator? Then this is going to be one of the easiest, simplest, and fastest recipes you will ever make. Bonito Udon Broth Bowl with Poached EggMcCormick. Konnyaku is an odd Japanese ingredient that is very high in fiber and contains almost no calories, making it ideal for those seeking to lose weight.
Instructions to make Stir-Fried Konnyaku with Bonito Flakes and Kimchi:
- These are the ingredients. Clockwise from the front: Kimchi, bonito flakes, konnyaku (black), oil, soy sauce, sesame oil.
- Make lots of holes in the konnyaku with a fork or toothpick. Cut out bite-sized pieces from it with a spoon.
- Boil the konnyaku for about 2 minutes, and drain.
- Heat the vegetable oil in a frying pan and stir-fry the konnyaku.
- Add the chopped kimchi and stir-fry.
- Drizzle in the soy sauce, mix and turn off the heat.
- Add the bonito flakes and mix.
- Drizzle with a little sesame oil to taste, to make it even more fragrant.
In addition to the plain slabs of konnyaku you can purchase in Asian supermarkets, you might also find some with citrus or nori flavors. Bonito is a kind of tuna, and Katsuobushi is dried, smoked bonito. Katsuobushi is often used as flakes shaved from a piece of dried fish. Katsuobushi has a smokey savory taste that is a great accent for many Japanese dishes. Konnyaku is as close to zero-calorie food you'll find—the majority of the gelatinous block is water, solidified with the addition of pulverized konnyaku powder and sometimes seaweed powder.
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