日本料理,減肥食譜-田楽風蒟蒻串[Skewered Konjak with Miso & Sesame sauce]

(1) 我用比較習慣用灰色的蒟蒻, 用白色的也可以. I normally use konjak in grayish color, white one can be also used. See which ever the color you like!

(2) 蒟蒻表面滑滑的. 比較不好上味道. 用刀子表面很淺的切(格子状) to let the konjak absorb the flavor easily, use a knife to score the surface in grid pattern.

(3) 切小四方形 cut into square shape.大小看您喜歡的. 大一點,再小一點都可以. size can be varied at your preference. cut bigger or smaller any size you like!

(4) 滾水裡面放入蒟蒻煮2~3分鍾 去掉腥味. to get rid of limy and rooty smell.. blanch the konjak for 2~3min.

(5) 倒入網子裡面沖一沖後, 離乾. dump into a strainer, let it drain the excess water.不要一直泡在水裡面喔! 等一下要淋醬. 蒟蒻太濕醬會變太稀了.. do not to keep them in the water for too long. you want to have nice and dry pieces to let it catch the sauce on the surface.

(6) 味噌這次我用[八丁味噌] 它是名古屋的紅味噌. 跟一般的紅味噌一樣. 比白味噌[西京味噌]鹹的. I am using Hacho Miso this time. it’s from the place called “Nagoya” it’s very similar to red miso. It’s saltier than white Miso or another way to call it Saikyo Miso (from Kyoto)一般買得到的味噌也可以用. You CAN use almost any kind of Miso. see what you already have or buy whatever that’s available at the store near by.

(7) 準備白芝麻粉. 芝麻粒放入研磨機打成粉. put white sesame into a grinder to make it powder.如果買得到的話, 我建議買 “生”白芝麻. 自己煎味道好很多!! 研磨機沒有的話可以直接用刀子切成粉 for better flavor, you can use unroasted sesame. roast it yourself and grind it. it gives way much more sesame flavor!! If you don’t have grinder, use knife to chop it into coarse powder!

(8) 白芝麻粉&砂糖 放入味噌裡面. Put miso,white sesame, sugar into a bowl.砂糖的量要看您用的味噌. 如果您用白味噌[西京味噌類]的話.減量一點.. you can adjust the sugar mount depending on what kind of Miso you are using. If you are using white sweet miso, you may want to reduce the sugar amount.

(9) 水, 味淋放進去 攪拌確認混合好.. Add water and Mirin whisk well, make sure all the seasonings are mixed well.

(10) 處理好的蒟蒻用牙籤串起來.. 調好的味噌醬淋在上面. 撒海苔粉,白芝麻,七味粉 Skewer the konjak on toothpicks. spread some prepared miso sauce on the surface and sprinkle seaweed powder, white sesame, nanami powder individually.