Spicy Konjac
ID: 55e9a009...
This is a superb konjac appetizer that goes perfectly with drinks. Konjac is torn into pieces with a spoon, dry-roasted until golden brown, and simmered in a spicy soy-based sauce that permeates to the core.
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🍳 Cooking Flow
Mix chili pepper, sake, and soy sauce to create the sauce → Tear konjac with a spoon, parboil for about 2 minutes, and drain → Dry-roast the konjac in an ungreased pan over high heat until browned → Add the sauce and stir-fry over medium heat until the liquid evaporates
Cooking Steps
Brief Cooking Order
Mix chili pepper, sake, and soy sauce to create the sauce → Tear konjac with a spoon, parboil for about 2 minutes, and drain → Dry-roast the konjac in an ungreased pan over high heat until browned → Add the sauce and stir-fry over medium heat until the liquid evaporates
Introduction
This is a superb konjac appetizer that goes perfectly with drinks. Konjac is torn into pieces with a spoon, dry-roasted until golden brown, and simmered in a spicy soy-based sauce that permeates to the core.
Step 1
Remove the seeds from the chili pepper and cut it into thin rings using scissors. Add the chili, sake, and dark soy sauce to a bowl and mix well to prepare the soy sauce base.
Step 2
Bring a pot of water to a boil.
Step 3
Instead of using a knife, use a spoon to tear the konjac into bite-sized pieces.
Step 4
Place the torn konjac into the boiling water and parboil for about 2 minutes to remove any bitterness or raw odor.
Step 5
Preheat an empty pot or frying pan over high heat.
Ingredients List
Important Notes
💡 Tearing the konjac with a spoon instead of using a knife increases the surface area and irregular edges, allowing the sauce to soak in much better.
⚠️ The key to deliciousness is 'dry-roasting until well-browned'. This removes the unique odor of the konjac and allows the spicy chili and savory soy flavors to fully penetrate the center.
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