Delicious konnyaku chips
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Even if you don’t like konnyaku, you can’t stop eating it.Konjac friesWe present the recipe to you! The elasticity and crunchiness of konnyaku make it the best dish!
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Purchase ingredients on JupiterInstructions
Preparation of konnyaku: Make grid cuts on both sides of the konnyaku and cut it into small cubes.
boil: Boil water in a pot, add konnyaku and boil for about 2 minutes. Drain the konjac and remove excess water with absorbent paper.
marinate: Add the konnyaku, soy sauce, grated ginger and grated garlic to a bowl and mix until smooth. Soak the konnyaku for at least 5 minutes.
wear clothes: Prepare 3 containers containing flour, beaten eggs and breadcrumbs. Dust the konjac with flour, dip it in the beaten egg and finally sprinkle it with breadcrumbs.
fry: Heat the oil in a pan over medium heat. Fry the breaded konnyaku until golden brown and crispy on both sides. Place on a wire rack or paper towel to remove excess oil.
Disposition: Arrange on a plate and enjoy with your favorite dipping sauce.
Video
Notes
- Storage method: Place in a container and place in the refrigerator. Consume it within 3 days.
- Making shallow cuts in the konnyaku will help the marinade absorb.
- Boiling konnyaku removes the odor, tightens the texture, and allows the flavor to absorb more easily.
- Keep the oil temperature at medium heat so that the konnyaku turns a nice golden brown color without burning.
Nutrition
Serve: 1serve | Calories: 368kcal | Carbohydrates: 28G | Protein: 8G
