Konnyaku Mushrooms with Miso Oyster Sauce

Name: Konnyaku Mushrooms with Miso Oyster Sauce
Yield: 2 servings
Ingredients: 1 slab of Konnyaku; 1 bunch of mushrooms of your choice (Shiitake, Shimeji, Enoki, etc.); 1 sheet Abura-age (deep fried tofu), cut into skinny pieces; 1 Tablespoon of Miso; 1 Tablespoon of Oyster sauce; 1 teaspoon of Chili paste (I use Chinese one); 1 1/2 Tablespoon of Water; Sesame oil

mocomocodriveinn @cook_2532940

Love to eat but watching your calories? Then, KONNYAKU can be your next best friend! It's high in fiber and SUPER low in calories! And its unique chewy texture will stimulate your satiety center just like when you eat meat. So just because you're on a diet, it doesn't mean you'd have to give up eating yummy food, does it?

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Ingredients

15 mins

2 servings

1 slab of Konnyaku
1 bunch of mushrooms of your choice (Shiitake, Shimeji, Enoki, etc.)
1 sheet Abura-age (deep fried tofu), cut into skinny pieces
1 Tablespoon of Miso
1 Tablespoon of Oyster sauce
1 teaspoon of Chili paste (I use Chinese one)
1 1/2 Tablespoon of Water
Sesame oil

Cooking Instructions

1

Rinse Konnyaku in running water. Poke Konnyaku with a folk and add grid lines as well on the surface. The rougher the surface is, the better the seasonings are absorbed.
2

Not sure if you can see it, but the right side has grid lines and the left is yet to be done.
3

Tear Konnyaku by hand. Again, the rougher the surface, the better. So tearing by hand creates more surface for seasonings to go in than cutting by a knife.
4

Heat sesame oil in a frying pan and fry Konnyaku until it starts to get brown. You'll see lots of bubbles coming up as you fry Konnyaku, but don't worry, nothing's wrong. That's just how it is.
5

Add mushrooms and abura-age and fry with Konnyaku.
6

Mix all seasonings and add in to the frying pan.
7

Mix quickly.
8

All done!