CookPal AI
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Simmered Fuki and Konjac

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 30 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • Vegetables

    • 100g fuki
    • 🥕 40g carrot, sliced
    • 🍄 2 shiitake mushrooms

  • Protein

    • 125g konjac
    • 1 piece aburaage (20g)

  • Cooking Oil

    • 1 tsp salad oil

  • Seasonings

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🍬 1 tsp sugar
    • 🧂 1 tbsp soy sauce
    • 💧 150ml water
    • 1/2 tsp dashi powder

PASOS

1

Cut fuki into lengths that fit into a pot. Sprinkle with 1 tbsp salt and roll on a cutting board.

2

Boil water in a pot or pan, add salted fuki, and cook for 2–3 minutes until vibrant. Cool in cold water and remove fibers. Cut into bite-sized pieces.

3

Pour boiling water over aburaage to remove excess oil. Cut into 1cm strips. Cut konjac into 7mm slices and boil for 3 minutes. Slice carrot into thin strips and shiitake mushrooms into thin slices.

4

Heat konjac in a pan over medium heat to remove moisture. Push to the side, add salad oil, fuki, carrot, and shiitake mushrooms, and stir-fry until coated with oil.

5

Add aburaage and seasonings. Stir, cover, and simmer on low-medium heat for 5–7 minutes. Uncover and cook for 2 minutes to reduce liquid.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

  • 5g
    Proteína
  • 20g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

Use fresh fuki for the best aroma and flavor.Boiling konjac helps remove its natural odor.This dish is low in sodium and suitable for those monitoring salt intake.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.