• Ball konnyaku (tamakonnyaku)600g
• ★Soy sauce50cc
• ★Mirin50cc
• ★Japanese-style dashi granules1 tbsp

1. 1

   Rinse the 600g of tamakonnyaku briefly under running water and drain well in a colander.

2. 2

   Place the tamakonnyaku in a pot and dry-roast over high heat for about 1 minute to bring out a fragrant, toasted aroma.

3. 3

   Add the ★ seasonings and simmer over medium heat for 7-8 minutes, stirring occasionally. Be careful not to burn.

4. 4

   Remove from heat and let sit, occasionally stirring to coat the tamakonnyaku evenly with the cooking liquid.

5. 5

   Once completely cooled, remove from the liquid and serve.

6. 6

   For extra flavor, add red chili pepper (taka no tsume) to taste for a subtle spicy kick.

The dry-roasting step is key to helping the tamakonnyaku absorb the flavors deeply. Delicious both warm and cold, and ideal for bento boxes.

• Calories31 kcal
• Protein0.5 g
• Fat0.1 g
• Carbs5.3 g
• Sodium1.3 g