in Japan

Miso Konnyaku

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Ingredients for 1 servings:

  • 250 g squid tube(s) (konnyaku)
  • 2 tbsp sesame oil
  • 1 tbsp miso paste
  • 3 tbsp mirin
  • 1 shot of water
  • 4 tbsp honey
  • 3 stalk(s) spring onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Okazu, side dish

Before preparing, wash the konnyaku under running water. Score the surface of the konnyaku with a knife and cut into bite-sized pieces. Fry the konnyaku in sesame oil for about 10 minutes until the surface becomes slightly crispy, turning occasionally. Set the stove to medium heat and add the miso paste, mirin, and a generous splash of water. Stir well until the miso paste has dissolved and the liquid coats the konnyaku. Allow to reduce slightly. Add the honey and reduce again until the miso sauce thickens. Finally, stir in the finely chopped spring onions. Can be served immediately or cooled as a side dish with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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