King Oyster Mushroom And Konnyaku Spicy Stir Fry Recipe by cookpad.japan
 cookpad.japan @cookpad_jp King oyster mushrooms (eringi) have such an interesting texture. I combined them with konnyaku, which I also love, to enjoy that texture. Be sure to parboil the konnyaku to get rid of its odor. In addition, be sure to stir fry it well in the beginning. This ensures that it will absorb flavors well. For an easy to make amount. Recipe by Junchan King oyster mushrooms (eringi) have such an interesting texture. I combined them with konnyaku, which I also love, to enjoy that texture. Be sure to parboil the konnyaku to get rid of its odor. In addition, be sure to stir fry it well in the beginning. This ensures that it will absorb flavors well. For an easy to make amount. Recipe by Junchan King Oyster Mushroom and Konnyaku Spicy Stir-Fry Share its first Cooksnap! King oyster mushrooms (eringi) have such an interesting texture. I combined them with konnyaku, which I also love, to enjoy that texture. Be sure to parboil the konnyaku to get rid of its odor. In addition, be sure to stir fry it well in the beginning. This ensures that it will absorb flavors well. For an easy to make amount. Recipe by Junchan King oyster mushrooms (eringi) have such an interesting texture. I combined them with konnyaku, which I also love, to enjoy that texture. Be sure to parboil the konnyaku to get rid of its odor. In addition, be sure to stir fry it well in the beginning. This ensures that it will absorb flavors well. For an easy to make amount. Recipe by Junchan Ingredients 1 Konnyaku 1 pack King oyster mushroom 1 Red chili pepper Seasoning ingredients: 3 tbsp Sake 1 tbsp Mirin 1 tbsp Soy sauce 1 tsp Chicken stock granules 1/2 tsp Salt 1 tbsp Vegetable oil 1/2 tbsp Sesame oil 1 Konnyaku 1 pack King oyster mushroom 1 Red chili pepper Seasoning ingredients: 3 tbsp Sake 1 tbsp Mirin 1 tbsp Soy sauce 1 tsp Chicken stock granules 1/2 tsp Salt 1 tbsp Vegetable oil 1/2 tbsp Sesame oil Cooking Instructions 1 Slice the konnyaku 7-8 mm thick, then cut into small triangles. Boil for 5 minutes to get rid of the odor, and drain well. 2 Cut the king oyster mushrooms in half lengthwise then cut up roughly. The pieces should be about the same size as the konnyaku pieces. Combine all the flavoring ingredients. 3 Heat some oil in a frying pan over medium heat, and stir fry the konnyaku. Mix occasionally, and cook until it's just about to get burned. 4 When the konnyaku is well cooked, add the mushrooms and the red chili pepper, and continue stir-frying. The volume of the mushrooms will reduce quite a bit. 5 Add the combined flavoring ingredients and keep stir frying while letting the moisture evaporate. When the moisture is all gone, drizzle in the sesame oil to add fragrance. 6 Transfer to serving plates. It tastes better after it's cooled and the flavors have penetrated. 1 Slice the konnyaku 7-8 mm thick, then cut into small triangles. Boil for 5 minutes to get rid of the odor, and drain well. 1 Slice the konnyaku 7-8 mm thick, then cut into small triangles. Boil for 5 minutes to get rid of the odor, and drain well. 2 Cut the king oyster mushrooms in half lengthwise then cut up roughly. The pieces should be about the same size as the konnyaku pieces. Combine all the flavoring ingredients. 2 Cut the king oyster mushrooms in half lengthwise then cut up roughly. The pieces should be about the same size as the konnyaku pieces. Combine all the flavoring ingredients. 3 Heat some oil in a frying pan over medium heat, and stir fry the konnyaku. Mix occasionally, and cook until it's just about to get burned. 3 Heat some oil in a frying pan over medium heat, and stir fry the konnyaku. Mix occasionally, and cook until it's just about to get burned. 4 When the konnyaku is well cooked, add the mushrooms and the red chili pepper, and continue stir-frying. The volume of the mushrooms will reduce quite a bit. 4 When the konnyaku is well cooked, add the mushrooms and the red chili pepper, and continue stir-frying. The volume of the mushrooms will reduce quite a bit. 5 Add the combined flavoring ingredients and keep stir frying while letting the moisture evaporate. When the moisture is all gone, drizzle in the sesame oil to add fragrance. 5 Add the combined flavoring ingredients and keep stir frying while letting the moisture evaporate. When the moisture is all gone, drizzle in the sesame oil to add fragrance. 6 Transfer to serving plates. It tastes better after it's cooled and the flavors have penetrated. 6 Transfer to serving plates. It tastes better after it's cooled and the flavors have penetrated. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 29, 2013 11:02 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Konnyaku and Beef (or Pork) Spicy Stir-Fry Konnyaku and Beef (or Pork) Spicy Stir-Fry -This used to be in my bento boxes a lot when I was growing up. -Depending on the size of the konnyaku pieces, the flavors may be rather strong. Please adjust the amount of soy sauce, starting by adding a scant tablespoon and tasting before adding more. -Take care not to stir-fry the beef for too long. -You can find konnyaku that doesn't need to be parboiled these days. However, even if you use that kind make sure to evaporate the moisture on them completely at Step 4. The flavors will penetrate it easier that way. -Try using pork instead of beef. In that case be sure to cook it thoroughly. -It's just a bit spicy, and great as a drinking appetizer for dad. For 2 servings. Recipe by putimiko cookpad.japan Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Thanks for checking this recipe out I found a recipe combining butter and ponzu on the Mizkan Ajipon recipe page, and so I figured I just had to try that in one of my own recipes. The flavorful combo of butter and garlic isn't overpowering, even when combined with ponzu and shiso. Seasoning the thigh meat ahead of time will lessen the smell, and make sure not to overdo the garlic so that the flavor isn't too strong. Don't use a knife on the mushrooms, instead, shred them by hand. This lets the flavor soak in better and improves the texture. Please eat it while it's hot! Recipe by Mimosa cookpad.japan Stir-Fried King Oyster Mushroom Rounds Stir-Fried King Oyster Mushroom Rounds I used the same seasoning as usual, but I changed the method of slicing. I was day dreaming while cutting mushrooms, and I mistakenly cut them into rounds. So, that's the story! Sautèing is troublesome, so just cover with a lid and forget about it! Then, all you have to do is season it with umami seasoning and soy sauce. For 2 to 4 servings. Recipe by yakopuyo cookpad.japan 5-Minute Konnyaku and Green Pepper Stir-Fry 5-Minute Konnyaku and Green Pepper Stir-Fry I created this as an effortless bento item with a simple taste. -Be sure to thoroughly evaporate the moisture from the konnyaku. -Only a small amount of sesame oil is needed, but it will give a crisp, delicious finish. -Stir-frying over medium-high heat as quickly as possible will give the green peppers a good flavor and keep them from wilting. For 1 serving (for bento). Recipe by Fushicche cookpad.japan Konnyaku and Beef (or Pork) Spicy Stir-Fry Konnyaku and Beef (or Pork) Spicy Stir-Fry -This used to be in my bento boxes a lot when I was growing up. -Depending on the size of the konnyaku pieces, the flavors may be rather strong. Please adjust the amount of soy sauce, starting by adding a scant tablespoon and tasting before adding more. -Take care not to stir-fry the beef for too long. -You can find konnyaku that doesn't need to be parboiled these days. However, even if you use that kind make sure to evaporate the moisture on them completely at Step 4. The flavors will penetrate it easier that way. -Try using pork instead of beef. In that case be sure to cook it thoroughly. -It's just a bit spicy, and great as a drinking appetizer for dad. For 2 servings. Recipe by putimiko cookpad.japan Konnyaku and Beef (or Pork) Spicy Stir-Fry Konnyaku and Beef (or Pork) Spicy Stir-Fry -This used to be in my bento boxes a lot when I was growing up. -Depending on the size of the konnyaku pieces, the flavors may be rather strong. Please adjust the amount of soy sauce, starting by adding a scant tablespoon and tasting before adding more. -Take care not to stir-fry the beef for too long. -You can find konnyaku that doesn't need to be parboiled these days. However, even if you use that kind make sure to evaporate the moisture on them completely at Step 4. The flavors will penetrate it easier that way. -Try using pork instead of beef. In that case be sure to cook it thoroughly. -It's just a bit spicy, and great as a drinking appetizer for dad. For 2 servings. Recipe by putimiko cookpad.japan Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Thanks for checking this recipe out I found a recipe combining butter and ponzu on the Mizkan Ajipon recipe page, and so I figured I just had to try that in one of my own recipes. The flavorful combo of butter and garlic isn't overpowering, even when combined with ponzu and shiso. Seasoning the thigh meat ahead of time will lessen the smell, and make sure not to overdo the garlic so that the flavor isn't too strong. Don't use a knife on the mushrooms, instead, shred them by hand. This lets the flavor soak in better and improves the texture. Please eat it while it's hot! Recipe by Mimosa cookpad.japan Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Thanks for checking this recipe out I found a recipe combining butter and ponzu on the Mizkan Ajipon recipe page, and so I figured I just had to try that in one of my own recipes. The flavorful combo of butter and garlic isn't overpowering, even when combined with ponzu and shiso. Seasoning the thigh meat ahead of time will lessen the smell, and make sure not to overdo the garlic so that the flavor isn't too strong. Don't use a knife on the mushrooms, instead, shred them by hand. This lets the flavor soak in better and improves the texture. Please eat it while it's hot! Recipe by Mimosa cookpad.japan Stir-Fried King Oyster Mushroom Rounds Stir-Fried King Oyster Mushroom Rounds I used the same seasoning as usual, but I changed the method of slicing. I was day dreaming while cutting mushrooms, and I mistakenly cut them into rounds. So, that's the story! Sautèing is troublesome, so just cover with a lid and forget about it! Then, all you have to do is season it with umami seasoning and soy sauce. For 2 to 4 servings. Recipe by yakopuyo cookpad.japan Stir-Fried King Oyster Mushroom Rounds Stir-Fried King Oyster Mushroom Rounds I used the same seasoning as usual, but I changed the method of slicing. I was day dreaming while cutting mushrooms, and I mistakenly cut them into rounds. So, that's the story! Sautèing is troublesome, so just cover with a lid and forget about it! Then, all you have to do is season it with umami seasoning and soy sauce. For 2 to 4 servings. Recipe by yakopuyo cookpad.japan 5-Minute Konnyaku and Green Pepper Stir-Fry 5-Minute Konnyaku and Green Pepper Stir-Fry I created this as an effortless bento item with a simple taste. -Be sure to thoroughly evaporate the moisture from the konnyaku. -Only a small amount of sesame oil is needed, but it will give a crisp, delicious finish. -Stir-frying over medium-high heat as quickly as possible will give the green peppers a good flavor and keep them from wilting. For 1 serving (for bento). Recipe by Fushicche cookpad.japan 5-Minute Konnyaku and Green Pepper Stir-Fry 5-Minute Konnyaku and Green Pepper Stir-Fry I created this as an effortless bento item with a simple taste. -Be sure to thoroughly evaporate the moisture from the konnyaku. -Only a small amount of sesame oil is needed, but it will give a crisp, delicious finish. -Stir-frying over medium-high heat as quickly as possible will give the green peppers a good flavor and keep them from wilting. For 1 serving (for bento). 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