photo by Emily |
Ingredients:
1/4 konnyaku cake (devil's tongue jelly)
1 - 2 oz. kabocha (Japanese squash), innards removed
1/2 leek, thoroughly washed
1/2 in. diakon (long, white raddish), pealed
vegetable oil
1 Tbsp. soy sauce
1/2 tsp. dashi granules (don't add any water to them)
1 tsp. sake
1/8 tsp. sesame oil
sesame seeds (optional)
The kabocha can take a while to cook, so chop it up into 1/4 square sticks and put them in boiling water for 6 - 8 min. or until they are soft to a fork sticking in them. Chop the leek into 1/2 in. slices and add them to the boiling kabocha for the last minute or so of cooking to blanch. Drain.
Slice the konnyaku into 1/8 in. thick slices, and shred the diakon. Heat a little vegetable oil in a pan, then add the konnyaku and cook until ever so slightly browned. Add the diakon and cook until soft.
Mix together the soy sauce, sake, dashi granules, and sesame oil until the dashi granules are fully dissolved. Add the drained leek and kabocha to the konnyaku and diakon and cook until heated through. Add the sauce, then immediately turn off the heat. Stir until the sauce is fully incorporated. Sprinkle with sesame seeds and serve immediately.
looks yammy
ReplyDeleteyou are killimg me
i am very hungry