Your cast of merry characters
Now that was the hardest part...
Get the cast together by the stove top and heat the oil in a pan and then cook the konyaku for about 3 minutes on med to high heat then add the stems and all the other ingredients. Easy right?! Stir this frequently and keep going until the liquid is all evaporated. Place into a container, chill and enjoy ;)
Phew! Think that does it, hope you go out there and try this or another dish you were always scared to try.
Do one thing everyday that scares you. ~ Elenore Roosevelt
Okinawan Seaweed Salad
1 pkg Seaweed Stems
2 tbs Salad Oil (any mild oil like Canola will work)
1 pkg Konyaku (noodles or cake)
¼ cup Soy Sauce
2 tbs Mirin (Japanese Sweet Rice Wine)
2 tbs Sake
2 tbs Sugar
¼ tsp dashi-no-moto (soup base granules)
Optional add ins :
1 6 oz pkg Gobo tempura fish cake slivered
10 oz Tofu (firm and well drained)
Rinse seaweed stems several times and soak overnight. Next day rinse very well and drain.
In a large skillet, heat the oil. Saute seaweed stems, fish cake, and konyaku for 3 minutes. Add remaining ingredients; except tofu. Cook on medium heat, stirring frequently, until liquid evaporates. Chill. Cut tofu into strips and add to salad; toss lightly.
6 small servings