Shimi Konjac ｜ Our Regional Cuisines
These images of local cuisine may not be downloaded.
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Image Source : Sales and Distribution Section, Sales Strategy Department, Ibaraki Prefectural Government
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Image Source : Sales and Distribution Section, Sales Strategy Department, Ibaraki Prefectural Government
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Image Source : Sales and Distribution Section, Sales Strategy Department, Ibaraki Prefectural Government
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Image Source : Atsuko Watanabe, Professor of Ibaraki Christian University
RECIPE
Ingredients (10 servings)
- Recipe is "Simmered Shimi Konjac".
- "Shimi Konjac" (=Freeze-dried Konjac) 5
- Sugar 3 tbsp.
- Soy sauce 3 tbsp.
- Water 100cc
- Sake 2 tbsp.
- Mirin (=sweet rice wine) 1 tbsp.
How to cook
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1. [Preparation] In a bowl, soak the "Shimi Konjac" in water for about 15 minutes until it becomes soft. Gently knead it, changing the water 2-3 times to remove any scum.
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2. Lightly wring out the "Shimi Konjac" that has had its scum removed in preparation and boil it in boiling water for about 15 minutes, then wring it out and drain off the water.
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3. Bring sugar, soy sauce, water, sake, and mirin to a boil, then add the prepared "Shimi Konjac" and simmer.
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4. Stop the heat while there is still some broth remaining, let it cool, and wring out the "Shimi Konjac" lightly.
provider : Watanabe Atsuko, Professor of Ibaraki Christian University, College of Life Sciences, Department of Food Sciences
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
