No.019/KOBAYASHI KATSUYO RYUU PERORI KON-NYAKU

KOBAYASHI KATSUYO RYUU PERORI KON-NYAKU Perori Kon-nyaku in Katsuyo Kobayashi's style If you prepare this dish the night before, you can cook it in just a few minutes the following morning. Soaked Kon-nyaku is very tasty and also the texture is delicious.
Photos: Oct 8-9 1996、Made on: Oct 10 1996, Traslated: Feb 08 1998

Reference book: Katsuyo Kobayashi "OBENTOU ZUKURI HA-TO ODOROKU HIKETSU SYU" pp.170-171(1984) 21st seiki books, published by SYUFU TO SEIKATSU SHA 770yen

Frankly, at first I thought "Why Kon-nyaku.....?". It takes a long time to make a well seasoned Kon-nyaku. And the harden texture is not good. I've had a very bad impression about it for a long time. I thought Ms. Katsuyo Kobayashi was joking, but I tried cooking it once on trial. What a big surprise!! It was very tasty unexpectedly. My sons extolled it. Well, Ms. Katsuyo Kobayashi is such a creative cook, thanks. This recipe is not so difficult to cook. But I am happy if you just enjoy looking at how to cook it with some pictures. This recipe does not follow the original faithfully.

To cook

1 Ingredients (for lunch: 3-4 serves)

Our family Ms. Katsuyo Kobayashi's

1 cake of Kon-nyaku Kon-nyaku

1 tablespoon Sake none

1 tablespoon soy-sauc same

Some salt same

Some Mirin (a kind of sweet Sake) 1 teaspoon Mirin

1 cup water same

1 or 2 pack(3g) shaved dried bonito flakes as you like

Ms.Katsuyo Kobayashi rubs Kon-nyaku with some salt, cuts it into small pieces and then rinses well as a preparation. I prefer boiling it for that. Never cut kon-nyaku with a knife. Always tear it by hand. That makes some irregular sections, therefore the specific surface area becomes wider. Uhmm...sounds very serious and technical.... In short, the cut end of Kon-nyaku torn by hand is larger than that cut with a knife. And it enriches the taste.

2 Wash Kon-nyaku for a few seconds and boil it for about 10 seconds. And let it cool. Put all ingredients and Kon-nyaku in a bowl or a shallow plate. Add all shaved dried bonito flakes once. Don't be stingy. And place it in the refrigerator until the next morning.

In the following morning, put it in a small pan and heat it. After it boils, keep it up for 1-2 minutes and then remove from heat. It's finished. Let's pack it in a lunch box. If some sauce is left, it's good to use for Nimono (simmered, braised vegetables and chicken).

KOBAYASHI KATSUYO RYUU PERORI KON-NYAKU

Perori Kon-nyaku in Katsuyo Kobayashi's style