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Braised Bamboo Shoots and Konjac - Recipe Video

A simple and easy to understand recipe video shows how to make Braised Bamboo Shoots and Konjac.
Here is an introduction of braised bamboo shoots boiled in water and konjac. By using noodle soup base (mentsuyu) as seasoning, you can make it easily with few ingredients. If you buy preboiled konjac, you can make it even easier by eliminating the need to boil it.
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Cook time

30 minutes

Ingredients
2 servings

  • Bamboo shoots boiled in water
    150 g
  • Konjac (Konnyaku)
    100 g
  • Hot water
    as needed
  • (A)Noodle soup base (Mentsuyu)
    1 tbsp
  • (A)Water
    1 tbsp
  • (A)Japanese versatile dashi base (Shiro-dashi)
    1 tsp
  • bonito flakes
    2 g
  • Sesame oil
    1 tbsp
  • Chili threads
    as needed

How to make

  1. Prepare. Drain off the water from bamboo shoots boiled in water.
  2. 1. Cut the bamboo shoots boiled in water into three equal parts and then cut them into thin slices of 0.2-inch wide.
  3. 2. Cut the konjac in half and then cut them into thin slices of 0.2-inch wide.
  4. 3. Boil water in a pot, add Step 2, and boil for 1-2 minutes, then drain off the water.
  5. 4. Heat a pan over medium heat, add sesame oil, and stir-fry Step 3.
  6. 5. When the konjac starts to crackle, add Step 1 and stir-fry.
  7. 6. Add ingredient (A) and simmer until the water evaporates, then turn off the heat, add the bonito flakes, and mix them together. Serve on a plate, top with the chili threads, and it is ready.

Tips for cooking

The Japanese versatile dashi base (Shiro-dashi) has different thicknesses and taste depending on the type, so please refer to the details written on the package and adjust the amount to your liking.

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