Sweet and Salty Simmered Konnayku and Atsuage Fried Tofu

• 1 Konnyaku
• 2 Atsugage (small square ones)
• 10 Shishito peppers
• 1 tbsp Sesame oil
• 2 tbsp Soy sauce
• 2 tbsp Sugar
• 2 tbsp Sake
• 2 tbsp Mirin
• 1 tsp or more Gochujang
• 1/2 tsp Dashi stock granules

1. Cut the konnyaku in half horizontally.
2. Score both sides diagonally in small increments.
3. Cut into easy to eat pieces.
4. Massage the konnyaku with salt (extra), and boil for 5 minutes to get rid of the odor.
5. Pour some boiling water over the atsuage to get rid of the surface oil.
6. Cut into 1 cm plus dice.
7. Take the stem end and calyx off the shishito peppers.
8. If they peppers are big cut them in half lengthwise.
9. Mix the flavoring ingredients together.
10. Heat up a frying pan, add the sesame oil and stir fry the konnyaku.
11. Make sure to cook both sides well.
12. Add the atsuage and continue stir-frying.
13. Add the shishito peppers and stir-fry briefly.
14. Add the flavoring ingredients, and stir-simmer while shaking the pan.
15. When there is no moisture left in the pan, turn off the heat.
16. Transfer to serving plates and it's done.
17. It will taste better if you let it rest for a while before eating.

atsugage, peppers, sesame oil, soy sauce, sugar, sake, mirin, gochujang, granules

Taken from cookpad.com/us/recipes/170691-sweet-and-salty-simmered-konnayku-and-atsuage-fried-tofu (may not work)