Spicy Boiled Shiitake Mushrooms and Konnyaku
Enjoy healthy ingredients, easily and deliciously!
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the konnyaku into 5 mm (0.2 in.) thick rectangular slices. Remove hard stems from the shiitake mushrooms and cut into 5 mm (0.2 in.) thick slices. Quickly parboil the green beans, then slice diagonally into 3 cm (1.2 in.) long pieces. Boil the yam cake in the same water.
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Heat the sesame oil and red chili pepper in a fry pan, once fragrant add in and cook the well-drained konnyaku.
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Once the oil is spread throughout, add in the shiitake mushrooms. Once softened, add in the green beans and (A), and simmer until the liquids have boiled down.
Cooking Basics
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
If you quickly place the yam cake into boiling water (parboil) the distinct odor of the yam cake will be removed, flavor and seasonings will be soaked up easier, and the rubbery texture will be refreshed. The appropriate boiling time is for 2 to 3 minutes in water that is at a rolling boil. Avoid over-boiling as this will result in hard yam cake.
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