[Ministry of Food and Drug Safety] Braised konjac potatoes
Let me introduce you to the recipe for school meals.
1 serving
Within 60 minutes
식품의약품안전처
Ingredients
  • Devil's-tongue jelly
    100g
  • Potato
    50g
  • Green pepper
    5g
  • Red pepper
    5g
  • Sea tangle
    10g
  • Soy sauce
    15g
  • Sugar
    10g
  • a beautiful forest
    15g
  • Sesame oil
    3g
  • Vinegar
    10g
  • Water
    200g
Cooking Steps
STEP 1/7
Prepare the ingredients.
STEP 2/7
Cut konjac and potatoes into 2cm x 2cm sizes and cut green and red peppers to remove seeds.
STEP 3/7
Boil kelp in water (200g) to make broth, and then pick up the kelp.
STEP 4/7
Make a stew by mixing soy sauce, sugar, and mirin with the broth.
STEP 5/7
Put konjac and potatoes in boiling water and cook about 80%, then scoop them out and cool them down.
STEP 6/7
Add 50g of the sauce to 5 and boil it down slightly.
STEP 7/7
Turn off the heat and mix with sesame oil.
You can reduce sodium by boiling konjac and potatoes separately without cooking them in a stew.
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