Konnyaku and Gobo Nimono (Konnyaku and Burdock Root Stew)
A light and subtle Japanese dish. Even better the next day!
- Konnyaku (1 piece)
- Carrot (1 small)
- Gobo/burdock root (1 root)
- Japanese dashi/stock (200ml)
- Soy sauce (3 Tbsp)
- Sugar (2 Tbsp)
- Sake (2 Tbsp)
- Mirin/Sweet cooking sake (2 Tbsp)
- Black sesame (garnish) (as desired)
Briefly boil konyaku to prepare for cooking. Peel carrot and scrub away extra dirt from gobo/burdock root.
Cut everything into 1.5cm x 3cm strips.
Add all ingredients (except sesame) to a pot and bring to a simmer. Turn heat to low, cover with lid and let simmer slowly for 20 minutes.
You can eat it right away but it taste better if you let the flavors soak in for a while after turning off the heat. Sprinkle a bit of black sesame seeds over the top when serving.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.