Simmered konjak and scallop
shellfish matches konnyaku well
- 10 scallop (or whelk)
- 1 sheet ita konjak
- 2 by 2 inch Kombu
- 2 cups soup stock
- sake, mirin, sugar, salt, soy sauce
- Pick off ita konjak into a bite pieces and boil with a pinch of salt for 2 - 3 minutes. Drain and soak into water for 2 -3 minutes.
- Cut Kombu into 1/2 inch square.
- Put Kombu and 2 cups soup stock into pan and heat. When soup comes to boil, put konjak and boil again, put scallop. Add 2 tablspoons sake, 1 tablespoon mirin, 1 tablespoon sugar, a pinch of salt and a little of soy sauce. Cover with drop-lid and simmer for 5 minutes.