• Ito-konnyaku (thin konnyaku noodles)120g
• Carrot50g
• Canned tunaabout 100g
• ★Salad oila pinch
• ★Dashi stock100 ml
• ★Mirin1 tbsp
• ★Soy sauce1.5 tbsp
• Roasted sesame seeds1 tbsp

1. 1

   Cut the carrot (50g) into thin strips and the ito-konnyaku (120g) into 5-6 cm lengths. Drain the canned tuna (about 100g) thoroughly. Boil the ito-konnyaku in hot water for a while, then drain well in a colander.

2. 2

   Heat the salad oil (a pinch) in a pot, add the carrot and ito-konnyaku, and stir-fry for about 1 minute.

3. 3

   Add the ★ seasonings: dashi stock (100 ml), mirin (1 tbsp), and soy sauce (1.5 tbsp). Simmer while stirring until almost all the liquid has evaporated.

4. 4

   Once the liquid has mostly evaporated, add the canned tuna and sprinkle with roasted sesame seeds (1 tbsp). Gently toss everything together, being careful not to break apart the tuna. Serve.

Ito-konnyaku can become fragile if boiled too long, so make sure to drain it thoroughly in a colander after boiling for the best texture.

• Calories90 kcal
• Protein7.2 g
• Fat3.8 g
• Carbs6 g
• Sodium1.1 g