Spicy Konnyaku

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

7 oz/200 gram konnyaku (either white or brown is okay)
1 tablespoon oil
1 green chile, thinly sliced
1 red chile, thinly sliced

Sauce:
1½ tablespoon sugar
1½ tablespoon soy sauce
2 teaspoon sake
2 teaspoon mirin

Instructions:

Serves: 4

Cut konnyaku into small cubes, about 2cm x 2cm. Place the konnyaku cubes in a pot and cover with enough water to submerge by 1 inch. Bring to a boil and let boil another 2 minutes. Drain and set aside. Heat oil in a frying pan and sauté konnyaku for 1 minute. Add green and red chilies and stir for another 30 seconds.

Pour the sauce into the pan and cook until the liquid is almost fully absorbed by the konnyaku, stirring every so often. Turn off heat and serve immediately.

From dailycookingquest.com