Description
Sliced konjac and multiple mushrooms (enoki, shimeji) briefly fried, thickened with oyster sauce (or shiitake sauce) as 'edible Chinese gravy'.
Restaurants serving Konjac and Mushroom Thick Stew
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Block konjac
- Various mushrooms
- Ginger
- Oyster sauce(or Shiitake sauce)
- Potato starch
- Sesame oil
Instructions
- [Authentic Recipe]
- Slice block konjac thin, slit center and pull one end through to make 'Tazuna konjac' shapes (sauce clings easier).
- Trim and separate mushrooms.
- Heat sesame oil in a pan, fry shredded ginger and mushrooms to draw umami.
- Add konjac, oyster sauce (Shiitake sauce for Su Shi), soy, water.
- Boil on high, thicken with starch slurry to finish.
Learn more Spice, substitutes, tips
Key spices
Oyster sauce ocean aroma and sesame oil
Substitutes at Japanese supermarkets
Napa cabbage or Bok choy (add veg for more volume)
Pairing
White Rice(pour over to make Chinese rice bowl)
Trivia
[For Health Conscious] Chinese 'Hui' means thickening (gravy) cooking method. Konjac and mushrooms are near-zero cal, but thickening makes them completely intertwine, retain heat, and sit heavily in the stomach. The ultimate healthy Chinese satisfying 'gravy cravings' during diets.
Eating tips & etiquette
[Unique Eating] Add Taiwan black vinegar and white pepper, making a Suanla Tang-style 'sour/spicy gravy' to pour over tofu!
Allergen
Soy, Wheat, Sesame, (Shrimp/Oyster: from oyster sauce)