Sautéed Spicy Konnyaku Seasoned with Oyster Sauce, Mayonnaise, and Bonito Flakes. Konnyaku is the Japanese term for the vegetable or plant also known as devil's tongue, konjac, konjak, konjaku, konnyaku potato, voodoo lily, or elephant yam. It is stir fried kangkong(water spinach) with oyster sauce. It so easy to prepare and cook.
Deep fried octopus dumplings served with mayonnaise, vegetable sauce, scallion and bonito flake. Extremely tender baby back pork ribs sautéed with spicy Korean BBQ sauce. Broccoli, onion, snow pea, bean sprout, scallion, carrot & mushroom with oyster sauce. You can have Sautéed Spicy Konnyaku Seasoned with Oyster Sauce, Mayonnaise, and Bonito Flakes using 8 ingredients and 8 steps. Here is how you cook it.
Ingredients of Sautéed Spicy Konnyaku Seasoned with Oyster Sauce, Mayonnaise, and Bonito Flakes
- It’s 1 of slab Konnyaku.
- It’s 1 of packet Bonito flakes.
- It’s 1 tbsp of ● Oyster sauce.
- Prepare 1 tbsp of ● Mayonnaise (low calorie).
- It’s 1/2 tbsp of ● Soy sauce.
- It’s 1 tsp of ● Cooking sake.
- Prepare 1/2 clove of ● Garlic, grated (optional).
- It’s 1 of Red chili pepper.
This dish of spicy konnyaku is very nostalgic as it reminds me of my many trips to Japan during which I stayed with my paternal grandparents. Mix well together the oyster sauce, ginger, sherry, sesame seed oil and the water. Deep fried tofu with sauce and bonito flakes. The Best Chinese Mayonnaise Sauce Recipes on Yummly
Sautéed Spicy Konnyaku Seasoned with Oyster Sauce, Mayonnaise, and Bonito Flakes step by step
- Rub the konnyaku with your hand (or pound with a rolling pin) to soften. Once it's soft, use a knife to cut a fine lattice pattern on the surface. (If too much trouble, omit this step.).
- To make the shredded konnyaku: tear the konnyaku with your hands, or use a spoon to cut. (Rough cross sections allow the flavors to be absorbed better.).
- Boil the konnyaku bits to remove the smell. Drain in a colander..
- Combine the ● ingredients and mix well. I recommend adding garlic, but it is optional..
- Dry roast the konnyaku from Step 3 in a frying pan. Add oil to the frying pan, then add de-seeded red chili pepper, and sauté well..
- Reduce heat, then add the mixed ingredients from Step 4 to evenly coating the konnyaku. Sprinkle in bonito flakes, mix, then serve..
- For another konnyaku recipe, see https://cookpad.com/us/recipes/168882-konnyaku-and-beef-or-pork-spicy-stir-fry.
- And another konnyaku recipe, see.
Dijon-style mustard, red pepper flakes, Smucker's® Apricot Preserves. Produce yummy Dashistock or Takoyaki and Okonomiyakis. Bonito / Katsuobushi mostly used in the japanese cuisine. They can be found on takoyaki and okonomiyaki. Katsuobushi (Japanese: 鰹節) is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis).