Ingredients konnyaku mushrooms with miso oyster sauce
1 slab of Konnyaku
1 bunch of mushrooms of your choice (Shiitake Shimeji Enoki etc.)
1 sheet Abura-age (deep fried tofu) cut into skinny pieces
1 Tablespoon of Miso
1 Tablespoon of Oyster sauce
1 teaspoon of Chili paste (I use Chinese one)
1 1/2 Tablespoon of Water
Sesame oil
how to make konnyaku mushrooms with miso oyster sauce
Rinse Konnyaku in running water. Poke Konnyaku with a folk and add grid lines as well on the surface. The rougher the surface is, the better the seasonings are absorbed.
Not sure if you can see it, but the right side has grid lines and the left is yet to be done.
Tear Konnyaku by hand. Again, the rougher the surface, the better. So tearing by hand creates more surface for seasonings to go in than cutting by a knife.
Heat sesame oil in a frying pan and fry Konnyaku until it starts to get brown. You'll see lots of bubbles coming up as you fry Konnyaku, but don't worry, nothing's wrong. That's just how it is.
Add mushrooms and abura-age and fry with Konnyaku.
Mix all seasonings and add in to the frying pan.
Mix quickly.
All done!
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