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Takenoko and Konnyaku Dengaku

成本 $8, 保存 $12

來源: Recommended by CookPal

  • 30 Min
  • 2 份量
  • $8

食材

  • Main Ingredients

    • 200g boiled bamboo shoots
    • 1 block (250g) konnyaku

  • Dengaku Miso

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🍬 1 tbsp sugar
    • 2 tbsp miso

  • Seasoning

    • 1 tbsp sake
    • 1 tbsp mirin
    • 1/2 tbsp soy sauce
    • 1/3 tsp dashi powder
    • 💧 200cc water

  • Garnish

    • 🌰 A pinch of white sesame seeds
    • 2 shiso leaves, thinly sliced

步驟

1

Cut the bamboo shoots into halves vertically. Slice the root into 5mm half-moons and quarter the tip into wedges. Score the konnyaku in a grid pattern and cut into 6 pieces. Thinly slice the shiso leaves.

2

Boil water in a pot, add konnyaku, and cook for about 3 minutes. Drain the water.

3

Add the seasoning ingredients (★) to a pot and bring to a boil. Add bamboo shoots, cover, and simmer on medium heat for about 10 minutes. Drain the liquid.

4

Mix the Dengaku Miso ingredients (☆) in a microwave-safe container, cover loosely with plastic wrap, and heat in a 600W microwave for 1 minute.

5

Arrange bamboo shoots and konnyaku on a plate, drizzle with Dengaku Miso, and garnish with sesame seeds and shiso leaves.

營養成分

每份

🔥

150

卡路里

  • 5g
    蛋白質
  • 20g
    碳水化合物
  • 2g
    脂肪

💡 小提示

Use fresh bamboo shoots if available for better flavor.Adjust the sweetness of the Dengaku Miso to your preference.Store leftovers in the fridge for up to 2 days.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。