• Taro root250g (about 3 large)
• Konnyaku (konjac cake)1 sheet
• Salad oilto taste
• ★Water150ml
• ★Soy sauce1.5 tbsp
• ★Sake1.5 tbsp
• ★Sugar1.5 tbsp
• ★Mirin1 tbsp
• ★Chicken bouillon powder (granules)0.5 tsp

1. 1

   Peel 250g (about 3 large) taro root and cut into bite-sized pieces, slightly smaller than usual.

2. 2

   Tear 1 sheet of konnyaku by hand into pieces the same size as the taro.

3. 3

   Heat salad oil in a frying pan, add taro and konnyaku, and stir-fry over medium heat for about 2 minutes.

4. 4

   Add 150ml water and bring to a boil, then add all the ★ seasonings, mix well, cover with a lid, and simmer over low heat, stirring occasionally.

5. 5

   When the cooking liquid has reduced to about one-third, use a wooden spatula to mix everything while cooking until the liquid is completely reduced.

6. 6

   Transfer to a serving dish and serve.

Taro and konnyaku require no pre-preparation, saving you time.

• Calories95 kcal
• Protein2 g
• Fat2.5 g
• Carbs16 g
• Sodium1.1 g