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Easy Miso Simmered Deep-Fried Ball of Fish Paste (Satsuma-Age) and Konjac - Recipe Video

A simple and easy to understand recipe video shows how to make Easy Miso Simmered Deep-Fried Ball of Fish Paste (Satsuma-Age) and Konjac.
It is a simple simmered dish with delicious sweetness of broth and white miso (shiro miso) from deep-fried ball of fish paste (satsuma-age). By tearing konjac with a spoon, the flavor is absorbed. You can enjoy the dish even when it is cold. Since you can leave it on the heat, you can easily make it as an extra dish for dinner.
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Cook time

20 minutes

Ingredients
2 servings

  • Deep-fried ball of fish paste (Satsuma-age)
    150 g
  • Konjac (Konnyaku)
    100 g
  • (A)Water
    300 ml
  • (A)White miso (Shiro miso)
    1 tbsp
  • (A)Sake
    1/2 tbsp
  • (A)Soy sauce
    2 tsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tsp
  • (A)Japanese style granulated soup stock
    1 tsp

How to make

  1. Prepare. Preboil konjac before cooking.
  2. 1. Cut the deep-fried ball of fish paste (satsuma-age) into 4 equal pieces, and tear the konjac into bite-size pieces with a spoon.
  3. 2. Heat ingredient (A) in a pot over medium heat, and when it boils, add Step 1, cover with a drop lid, and simmer for 10 minutes. When the broth is reduced by half, remove from heat, serve on a plate, and it is ready.

Tips for cooking

If you don't have white miso (shiro miso), you can use regular miso instead, but some miso may become too salty, so please adjust the amount of salt by reducing the amount of soy sauce.

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