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Braised Konjac and Thin Fried Tofu (Abura-Age) - Kinpira - Recipe Video

A simple and easy to understand recipe video shows how to make Braised Konjac and Thin Fried Tofu (Abura-Age) - Kinpira.
This is a konjac and thin fried tofu (abura-age) braised dish (kinpira). The texture of konjac and the flavor of abura-age go well with the sweet and salty flavor. It gives an appetite and also goes well with alcohol. You should definitely give it a try when you want another dish!
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Cook time

30 minutes

Ingredients
2 servings

  • Konjac (Konnyaku)
    200 g
  • Salt
    1 tsp
  • Hot water
    800 ml
  • Thin fried tofu (Abura-age)
    40 g
  • (A)Soy sauce
    2 tbsp
  • (A)Sugar
    1 tbsp
  • (A)Cooking sake
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Japanese style granulated soup stock
    1/2 tsp
  • Sesame oil
    1 tbsp
  • Roasted white sesame seeds
    1.5 tbsp
  • Cayenne pepper (powder)
    as needed

How to make

  1. Prepare. Pour boiling water over abura-age to remove the oil.
  2. 1. Cut konjac into 0.2-inch wide strips.
  3. 2. Add the konjac to a bowl, sprinkle with salt, and rub well with your hands. After the water in a pot is boiled, add and simmer it for about 3 minutes, then drain in a strainer.
  4. 3. Make thin fried tofu (abura-age) a 0.2-inch wide cut into strips.
  5. 4. Add sesame oil to the heated pan over medium heat, add Step 2, and stir-fry.
  6. 5. Once the oil is blended, add Step 3 and continue to stir-fry. Add ingredient (A) and stir-fry over medium heat until the liquid is reduced.
  7. 6. Add white roasted sesame seeds and remove from the heat when the flavors have blended well.
  8. 7. Arrange it on a plate, sprinkle cayenne pepper (powder) and it's ready to serve.

Tips for cooking

Please adjust the seasonings to your liking.

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