Sauteed konjak and karashimentaiko
It is a combination between things splitting open in a mouth.
Ingredients
- 1 pack Ito (thread type) konjak
- 1 karashimentaiko : hot taste alaska pollock's roe
- 1 tablespoon sake and mirin
Directions
- Boil water in pot, put a pinch of salt, boil the konjak for 2 or 3 minutes and cut into about 2 inch.
- Cut hot taste alaska pollock's ovary into 1/2 inch.
- Put only konjak into pan and roast.
- When most moisture of konjak evaporate, put hot taste alaska pollock's ovary.
- When hot taste alaska pollock's ovary become whitish, add 1 tablespoon sake and mirin.