Konjac Cutlet

Ingredients

Frozen Konjac(200g), Julienned Onion(50g), Thinly Sliced Garlic(10g), Vegetable Broth(100㎖), Almond(100g), Peanuts(100g), Whole Wheat Flour(45g), Mirin(20g), Soy Sauce(5g), Grated Garlic(10g), Tomato Paste(30g), Soy Sauce(10g), Sugar(3g), Balsamic Vinegar(5g), Cooking Oil(5㎖)

Instructions

1. 1

   Score the frozen konjac, then add to the pot with the braising seasoning and water (40ml) and braise for 5 minutes.

   
2. 2

   Add julienned onion and flat-sliced garlic to a pan and stir-fry for 3 minutes, then add tomato paste (30g) and stir-fry for 3 minutes.

   
3. 3

   Add vegetable broth (100ml), soy sauce (10g), sugar (3g), and balsamic vinegar (5g) and boil for 3 minutes, then strain through a sieve to make the sauce.

   
4. 4

   Stir-fry almond and peanut in a medium-heated dry pan for 5 minutes, then finely chop.

   
5. 5

   Coat the braised konjac with a batter of whole wheat flour (45g) and water (40ml), then coat with finely chopped nuts.

   
6. 6

   Heat cooking oil (5ml) in a medium-heated pan, add the nut-coated konjac, and grill both sides for 3-5 minutes; plate the konjac cutlet and serve with the sauce from ③.