Winter Preparation from The Sushi Experience by Hiroko Shimbo
Bring a medium potful of water to a boil. Thread each piece of kon’nyaku onto a bamboo skewer. Lower the kon’nyaku pieces into the pot and cook, over low heat, for 1 hour. Remove the kon’nyaku...
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Cooking tools:
- Skewer
- Pot
- Stove
- Colander
- Grater
- Measuring spoon
- Serving platter
Ingredients
- 2 cakes kon’nyaku (taro gelatin) for cooking (9 ounces each), cut into quarters crosswise
- ¼ cup sweet white miso-based yuzu miso sauce
- Yuzu (yuzu citron) or lemon rind, grated (optional)
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