Atsuage, Ganmodoki, and Konnyaku no Nimono/厚揚げ、がんもどき、こんにゃくの煮物

Japanese Food
As part of supper last night, I made chicken karaage, using one breast and two thighs. I thought what I would make for one fukusai. Luckily, I found one bag each of atsuage, ganmodoki, and konnyaku.
The broth was the same as that for my oden. Thus, I combined:
500 ml water
1 tsp instant dashi
33 ml soy sauce
33 ml mirin
(Dashi, soy sauce, and mirin ratio = 15:1:1)
The konnyaku was cheap trimmings.
水 500 ml
出汁の素 小さじ1
しょう油 33 ml
みりん 33 ml
(出汁、しょう油、みりんの割合 = 15:1:1)
What was the other fukusai, you might ask. Well, we also had “neena” (simmered nozawana pickle), leftover lettuce, and so on. We also had leftover clear soup. In Japanese meals, some kind of soup is not optional but required.
Edited to add: The total cooking time for the nimono was less than 5 minutes.
追記: この煮物の料理時間はトータル5分未満でした。  

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