• Konjac block1 block (250g)
• King oyster mushrooms1 pack (150g)
• Red chili pepper1
• ★Sake3 tbsp
• ★Mirin1 tbsp
• ★Soy sauce1 tbsp
• ★Chicken broth powder1 tsp
• ★Salt1/2 tsp
• Vegetable oil1 tbsp
• Sesame oil1/2 tbsp or to taste

1. 1

   Cut 1 konjac block (250g) into small triangular pieces about 7-8mm thick. Blanch in boiling water for 5 minutes to remove any bitterness, then drain in a colander.

2. 2

   Cut 1 pack (150g) of king oyster mushrooms in half lengthwise, then slice diagonally into pieces similar in size to the konjac. Mix the ★ seasonings together in advance.

3. 3

   Heat a frying pan over medium heat and add 1 tbsp vegetable oil. Stir-fry the konjac, cooking until just before it starts to brown to bring out the aroma and flavor.

4. 4

   Add the king oyster mushrooms and 1 red chili pepper, and continue stir-frying until the mushroom caps shrink.

5. 5

   Add the ★ seasonings and stir-fry until the liquid evaporates. Once dry, add 1/2 tbsp or more sesame oil to finish with aroma.

6. 6

   Transfer to a serving dish. The flavors deepen and taste better when cooled slightly before eating.

Blanching the konjac thoroughly to remove any bitterness improves the texture when stir-frying. Also, cooking the konjac slowly at first allows the seasonings to absorb properly.

• Calories90 kcal
• Protein1.8 g
• Fat5 g
• Carbs7.5 g
• Sodium1.4 g