Simmered Udo and Yam Cake (Kinpira)
Ingredients(Servings: 4)
Directions
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Cut the udo into 5 to 7 cm (2 to 3 in.) length slices, peel and then cut up further into 4 to 6 pieces each lengthwise and then place into vinegared water.
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Pound both sides of the yam cake with the flat side of a knife (to prevent overhardening when boiled), slice into 1 cm (0.4 in.) thick rectangular slices and then cut a slice into the center of the pieces leaving 1 cm (0.4 in.) on the top and bottom edges. Push the bottom end through the slit and pull out to create a decorative twist-style shape (called Tazuna Konnyaku in Japanese).
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Massage salt into (2), quickly parboil and then place into cold water.
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Heat the sesame oil in a fry pan, saute a drained (3) over high heat and add in (A) in the listed order.
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Once the simmering liquids are boiled down to about half, add in (1) and simmer until the simmering liquids are completely boiled down. Adjust the flavor with soy sauce then turn the heat to low and add in the red chili peppers.
Cooking Basics
Cut the udo plant into the desired length, peel the skin thickly, and soak in vinegared water for about 5 minutes to remove excess starch. For the vinegared water, use about 1/2 tsp of vinegar for 1 cup of water.
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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