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Braised Deep-fried Ball of Fish Paste (Satsuma-Age) and Konnyaku - Kinpira - Recipe Video

A simple and easy to understand recipe video shows how to make Braised Deep-fried Ball of Fish Paste (Satsuma-Age) and Konnyaku - Kinpira.
We stir-fried konjac and deep-fried balls of fish paste (satsuma-age) in a braised (kinpira) style with sweet and salty flavor. With the savory taste of sesame and the umami taste of satsuma-age, you won't be able to stop eating. If you are not used to spicy food, please adjust the amount of whole Japanese chili peppers (takanotsume).
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Cook time

15 minutes

Ingredients
2 servings

  • Konjac (Konnyaku)
    100 g
  • Deep-fried ball of fish paste (Satsuma-age)
    50 g
  • (A)Sake
    1 tbsp
  • (A)Soy sauce
    2 tsp
  • (A)Sugar
    2 tsp
  • Sliced Japanese chili peppers (Takanotsume)
    as needed
  • Sesame oil
    1 tsp
  • Roasted white sesame seeds
    1 tsp

How to make

  1. Prepare. Remove the bitterness from konjac by parboiling it.
  2. 1. Cut konjac into 0.2-inch bar rectangles. Cut deep-fried ball of fish paste (satsuma-age) into thin strips of 0.2-inch wide.
  3. 2. Heat the sesame oil and sliced Japanese chili peppers (takanotsume) in a pan over medium heat, then add Step 1 and stir-fry until it makes a crackle sound.
  4. 3. Add ingredient (A) and stir-fry over medium heat. When most of the water has evaporated, sprinkle white roasted sesame seeds, mix entirely, and remove from the heat. Transfer to a plate and it's ready to serve.

Tips for cooking

The moisture from konjac may cause the oil to splash, so if you are worried, wipe it with a paper towel beforehand and remove the moisture.

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