How to Blends At Home Kimpira-Style Celery and Konnyaku

How to Blends At Home Kimpira-Style Celery and Konnyaku Delicious, fresh and tasty.

Kimpira-Style Celery and Konnyaku. Great recipe for Kimpira-Style Celery and Konnyaku. I had leftover celery and konnyaku in my fridge, so came up with this kimpira dish. You can remove the smell of the konnyaku by first boiling in water, then dry-roasting.

Then, break Konnyaku into small pieces by using the edge of a tea cup (or spoon).

In a pot in high heat without any oil, throw in Konnyaku pieces a few minutes.

This is to eliminate excess water and smell.

You can cook Kimpira-Style Celery and Konnyaku using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Kimpira-Style Celery and Konnyaku

1. Prepare 2 of stalks Celery.

2. You need 1/2 block of Konnyaku.

3. You need 1 tbsp of Sesame oil.

4. Prepare 100 ml of Japanese dashi stock.

5. Prepare 2 tbsp of Soy sauce.

6. It’s 1 tsp of Sugar.

7. You need 2 tbsp of Mirin.

8. It’s 1 tbsp of White sesame seeds.

Burdock root or gobo root is a long, slender underground tuber of Arctium lappa plant.

The root is an excellent source of many valuable photo-nutrients known to have purifying, detoxicant, antioxidant, disease preventing and health promoting properties.

I usually cook gobo kinpira style, with carrots, soy sauce, sake, sugar, mirin, and dried red chili peppers, but this dish is very easy as you don't have to julienne the gobo and carrots.

Another great idea for gobo is slice thin and deep-fry.

Kimpira-Style Celery and Konnyaku step by step

1. Rub the konnyaku in salt, rinse, slice, then make a slit lengthwise in the center of each piece, and thread the end through the hole to make a "rein knot." Parboil in boiling water, drain, then dry roast in a pan..

2. Remove the strings from the celery, and slice diagonally..

3. Put sesame oil in a pan, and sauté konnyaku and celery..

4. Add dashi with the other seasoning ingredients, and simmer until the sauce is reduced. Adjust seasoning to taste. Stewing will thicken the sauce, so start out with a light flavor..

5. Transfer to a serving plate and sprinkle white sesame seeds..

Reply Delete A dish emblematic of Japanese home cooking is burdock cooked kinpira-style—cut into matchsticks, fried and then simmered with sesame oil, soy sauce, sake, sugar and a dash of crushed dried.

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