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Before you jump to Konnyaku Mushrooms with Miso Oyster Sauce recipe, you may want to read this short interesting healthy tips about Goodies that give You Vitality.
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We hope you got insight from reading it, now let’s go back to konnyaku mushrooms with miso oyster sauce recipe. You can cook konnyaku mushrooms with miso oyster sauce using 8 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Konnyaku Mushrooms with Miso Oyster Sauce:
- Provide 1 slab of Konnyaku
- You need 1 bunch of mushrooms of your choice (Shiitake, Shimeji, Enoki, etc.)
- Provide 1 sheet Abura-age (deep fried tofu), cut into skinny pieces
- Use 1 Tablespoon of Miso
- Prepare 1 Tablespoon of Oyster sauce
- You need 1 teaspoon of Chili paste (I use Chinese one)
- You need 1 1/2 Tablespoon of Water
- Provide Sesame oil
Instructions 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!
While the mushrooms are cooking, make the miso butter. Mix the softened butter with the miso paste and garlic cloves. When the mushrooms are cooked, add the miso butter to the pan and cook the mushrooms for two minutes more. Then, KONNYAKU can be your next best friend! It's high in fiber and SUPER low in calories!
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