Simple recipe "Marbo Konjac" A crispy texture that is satisfying to eat!

Introducing the recipe of "Marbo Konjac" which arranged the classic Marbo tofu. You can enjoy a new taste that is different from when you make it with tofu.

Marvo konjac

material

Minced pork 150g (5.29oz)
Konjac 250g (8.82oz)
2 teaspoons of salty sauce
2 teaspoons of sesame oil
Garlic tube about 1 cm
Ginger tube about 1 cm
Doubanjiang 1 teaspoon
1 teaspoon of chicken glass soup
Green onion 1 tablespoon of water-soluble potato starch

How to make

1. Cut konjac into bite-sized pieces. Cut green onions into small pieces.

2. Heat sesame oil, garlic and ginger in a frying pan and fry the minced pork when the aroma comes out.


3. Add konjac, salty soy sauce, doubanjiang, and chicken glass soup to a frying pan and fry.


4. Add green onion and water-soluble potato starch, and when it thickens, it is complete.

What is the taste of Marvo Konjac?

The crispy mouthfeel of konjac, which is different from mapo tofu, is unique. It is elastic and chews firmly with each bite, so it is satisfying to eat. Thanks to the punchy flavor of konjac and doubanjiang, there is no fishy odor peculiar to konjac. You can fully enjoy the taste and richness of the meat.


Konjac is often used in Japanese food, but it goes well with Chinese food. Please try it when you want to eat a little differently than usual.