Braised Konjac and Potato

Ingredients

Konjac 100g, Potato 50g, Green Chili 5g, Red Chili 5g, Kelp 10g, Soy Sauce 15g, Sugar 10g, Mirin 15g, Sesame Oil 3g, Vinegar 10g, Water 200g

Instructions

1. 1

   Cut the konjac and potato into 2x2cm pieces, and slice the green chili and red chili thin, removing the seeds.

   
2. 2

   Add kelp to water (200g) and boil to make broth, then remove the kelp.

   
3. 3

   Mix soy sauce, sugar, and mirin into the broth to make the braising sauce.

   
4. 4

   Boil the konjac and potato in boiling water until about 80% cooked, then drain and cool.

   
5. 5

   Add 50g of braising sauce to 4 and simmer briefly.

   
6. 6

   Turn off the heat and mix in sesame oil.