\u3053\u3093\u306b\u3083\u304f Konnyaku (350g\/320JPY)we get from Vege\u5eb5\u304a\u3046\u307f is hand made, and taste totally different from supermarket packed ones \ud83d\ude09<\/p>\n
\u3053\u3093\u306b\u3083\u304f\u30fb\u306b\u3093\u3058\u3093\u30fb\u30d4\u30fc\u30de\u30f3<\/p>\n
1. Break Konnyaku into small pieces by hand, boil Konnyaku in salt water until boiled, then soak in cold water. Cut carrot and capsaicin,\u00a0in general, should keep Konnyaku, carrot and capsaicin similar size, all big or all small.<\/p>\n
2. Prepare pan with sesame oil, pan fry Konnyaku with small chillies to take water out from Konnuaku. Add carrot, and water that is enough to cover. Add 1 bag of \u3060\u3057, mirin quite a bit, quite a bit of sugar, soy sauce briefly go around, salt a little bit maybe? to boil and simmer until cooked. Add capsaicin a few minutes before ready since it gets soft easily.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u3053\u3093\u306b\u3083\u304f Konnyaku (350g\/320JPY)we get from Vege\u5eb5\u304a\u3046\u307f is hand made, and taste totally different from supermarket packed ones \ud83d\ude09 \u3053\u3093\u306b\u3083\u304f\u30fb\u306b\u3093\u3058\u3093\u30fb\u30d4\u30fc\u30de\u30f3 1. Break Konnyaku into small pieces by hand, boil Konnyaku in salt water until boiled, then soak in cold water. Cut … Continue reading