• Canned bamboo shoots300g
• Konnyaku1
• Bonito flakes6g (2 small packets)
• ★Salad oil1 tbsp
• ★Soy sauce3 tbsp
• ★Sake2 tbsp
• ★Sugar1 tbsp
• ★Mirin1 tbsp

1. 1

   Rub the konnyaku sheet thoroughly with salt, rinse with water, then boil in hot water for 5 minutes. Once cooked, tear it into bite-sized pieces. Cut the canned bamboo shoots (300g) into bite-sized pieces as well.

2. 2

   Heat 1 tbsp of salad oil in a frying pan over medium heat, add the bamboo shoots and konnyaku, and stir-fry for about 3 minutes.

3. 3

   Sprinkle the bonito flakes over the ingredients, then add the ★ seasonings (3 tbsp soy sauce, 2 tbsp sake, 1 tbsp sugar, and 1 tbsp mirin). Simmer over low heat until the liquid has reduced and glazed the vegetables.

4. 4

   Transfer the finished stew to a serving dish.

Prepare it the day before and the flavors will deepen even more, making it even more delicious.

• Calories95 kcal
• Protein3.5 g
• Fat4 g
• Carbs10 g
• Sodium1.8 g