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Fish Cake (Chikuwa) and Konjac (Konnyaku), Sesami Miso Stir-Fried - Recipe Video

A simple and easy to understand recipe video shows how to make Fish Cake (Chikuwa) and Konjac (Konnyaku), Sesami Miso Stir-Fried.
Introducing fish cake (chikuwa) and konjac (konnyaku)'s sesame miso stir-fried. Stir-frying konnyaku and chikuwa, which have a plump texture, and seasoning it with a miso taste that has a kick of sesame flavor. It is well-seasoned and very delicious. You should definitely give it a try!
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Cook time

10 minutes

Ingredients
2 servings

  • Konjac (Konnyaku)
    200 g
  • Fish cake (Chikuwa)
    4
  • (A)Cooking sake
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Miso
    2 tsp
  • (A)Soy sauce
    1 tsp
  • White ground sesame
    1 tbsp
  • Sesame oil
    1 tbsp

How to make

  1. 1. Cut konjac (konnyaku) into half horizontally and cut them into 0.2-inch width pieces.
  2. 2. Cut fish cake (chikuwa) diagonally into 0.4-inch width pieces.
  3. 3. Put ingredient (A) into a bowl and mix together.
  4. 4. Heat a pan over medium heat, then add sesame oil and stir-fry Step 1 and Step 2.
  5. 5. When konnyaku starts to make a crackling sound, add Step 3 and heat over medium heat.
  6. 6. When the flavors have been absorbed, add the ground white sesame seeds, mix, and remove from the heat. Transfer to a plate and it's ready to serve.

Tips for cooking

By parboiling the konnyaku, it helps to reduce the scams and odour. If you're using konnyaku that already parboiled, you do not have to reboil it.

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