Recipe of Perfect Low-Carb Chewy Stir-fried Konnyaku

Hey everyone, it's Louise, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Perfect Low-Carb Chewy Stir-fried Konnyaku. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Low-Carb Chewy Stir-fried Konnyaku, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Low-Carb Chewy Stir-fried Konnyaku delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Low-Carb Chewy Stir-fried Konnyaku is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Low-Carb Chewy Stir-fried Konnyaku using 3 ingredients and 11 steps. Here is how you cook that.

I wanted a konnyaku dish that would keep well. When this is in our refrigerator, it always mysteriously disappears.

In Steps 4 to 6, the konnyaku will make a big crackling sound, but it won't jump out of the frying pan.
You can make this while you're doing something else (like washing dishes), so although it takes time, it doesn't take a lot of effort.
Use sesame oil or whatever oil you like. Recipe by Mrs. ookara

Ingredients and spices that need to be Get to make Low-Carb Chewy Stir-fried Konnyaku:

1. 1 block - 250 grams Konnyaku
2. 5 grams Olive oil
3. 1 pinch Salt

Instructions to make Low-Carb Chewy Stir-fried Konnyaku

1. Rip the konnyaku up into pieces of the size you like. (I rip it up into about 25 pieces.)
2. Put the konnyaku in a pan of boiling water to get rid of the odor. (If you don't mind this odor, skip this step.) Drain into a colander.
3. Thoroughly pat the konnyaku dry with paper towels.
4. Put the konnyaku in a heated frying pan (without oil). Stir-fry over medium heat to evaporate the moisture (about 15 minutes). Shake the frying pan several times.
5. When the surface of the konnyaku pieces has blistered and starts to become lightly browned (and they have shrunk in size), add olive oil and salt.
6. Keep stir frying for another 5 minutes. When all the pieces are coated with oil, it's done.
7. When it's cooled down a bit, it's ready to eat. The texture improves if you chill it in the refrigerator. To keep this for some time, line the bottom of the storage container with paper towels.
8. I like to dip these in soy sauce mixed with mayonnaise or wasabi. You can also try grated garlic, yuzu pepper, ponzu sauce and so on.
9. Sprinkle with aonori, furikake, bonito flakes for a great bento side dish.
10. If you add some soy sauce with dashi stock or mentsuyu to the konnyaku in Step 6 while it's still hot, these flavors will be absorbed by the konnyaku, giving it a different but delicious taste.
11. If you have some deep frying oil that you won't use any more, you can try deep frying the konnyaku for about 15 minutes instead. This really improves the texture of the konnyaku. (The oil will have a lot of water in it after this though, so you should probably toss it after this one time.)

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