Japanese recipe:Simmered konjac with sweet miso sauce

I love everything about Konjac(konnyaku) .

First of all,  the taste. Konjac can change the taste by how you cook. One of  the common dishes that konjac is necessary is Oden. I love the taste of Konjac soaked in oden broth.

Secondary, the texture. The texture of konjac is like very firm Jelly. It's just fun to chew. Konjac jelly, for example, has a great texture and I always feel something is missing when I eat normal jelly. 

Finally, the nutrition factor. Konjac contains lots of fiber and is extremely low in calorie. Since it's filling but yet healthy, Konjac is popular for diet food too.

I would like to introduce this Konjac dish today.

Simmered Konjac with sweet miso sauce

I cooked Konjac with miso and sweet rice wine.

The nutty miso sauce goes well with Konjac very well.

Japanese recipe: 

Simmered konjac with sweet miso sauce

+Ingredients+

*2 servings

• 10oz Konjac
• 2 tables spoons Awase miso(dashi blend)
• 1 table spoon Soy sauce
• 2 table spoons Sweet rice wine
• 2 table spoons Japanese sake
• 2 tea spoons Red miso
• 1/2 tea spoon Sugar
• 1/2 cup Water
• 1 dry red pepper(whole)
• 1 tea spoon sesami oil
• Chopped green onions 

+Directions+

1. Boil konjac in a pot for couple of mins.
2. Tea konjac with hands into 1 bite sizes
3. In a pot, drizzle sesami oil and cook konjac for couple of mins with medium heat.
4. Add Awase miso, soy sauce, sweet rice wine, Japanese sake, dry red pepper(whole) and bring it to boil.
5. Once it boils, put the lid and cook for about 20 mins with low heat.
6. Open the lid and add red miso and sugar and cook until the sauce thickens for about 10 mins with medium heat.
7. Garnish with chopped green onions and serve. 

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Japanese recipe: Simmered konjac and bamboo shoots

These 4 items below are the main ingredients cooking Japanese food.

1. Soy sauce
2. Japanese sake
3. Mirin(sweet rice wine)
4. Dashi(Japanese broth)

If you have these ingredients, you can make anything tastes like Japanese food.
Name some Japanese dishes. You will find most Japanese food has at least 1 ingredient from above.


One of  the most common Japanese dishes that include all these 4 ingredients is called Nimono(stewed dishes).
However, Nimono is not just one dish: about any kinds of food (vegetables, meats, and fish) can be Nimono if you cook with these ingredients. *Some Nimono dishes may use sugar instead of Mirin and omit dashi.


Today, I  made Nimono with konjac, bamboo shoots, Japanese radish, and shitake mushroom.
Also, I added bonito flakes for dashi (Japanese broth) with vegetables and cooked. *Usually when you make fish broth by adding bonito flakes into a boiling water for couple of mins and remove the bonito flakes.

Japanese recipe:
Simmered konjac and bamboo shoots


*4 to 5 servings


+Ingredients+

• 10 oz Konjac (280g)
• 7 oz Bamboo shoots(boiled) (200g)
• 9 oz Japanese radish (250g)
• 4 big Shitake mushroom
• 1 tablespoon Vegetable oil
• 1 Dried Chili pepper
• 1 cup Water
• 1/2 oz Bonito flakes (15g)*
• 1 teaspoon Konbu seaweed dashi powder*
• 2.5 tablespoon Soy sauce
• 2.5 tablespoon Japanese sake (you can substitute with white wine)
• 1.25 tablespoon Mirin(sweet ricewine) (you can substitute with Sugar)

*If you don't have bonito flakes or Konbu seaweed dashi powder, use 1 teaspoon of Instant dashi powder(dashi no moto).

+Directions+

1. Cut Konjac,bamboo shoots, radish, and shitake mushrooms into 1 bite-sizes. Slice chili pepper.
2. Boil Konjac in hot water for couple of mins and drain water.
3. In a pot, add oil and chili pepper and saute lightly with Medium heat.
4. Add Konjac, bamboo shoots, radish, and shitake mushrooms to the pot and cook for about 5 mins.
5. Add all the remaining ingredients, put a lid, and cook for about 30 mins. Stir frequently while cooking.

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