Stew of a chestnut and tofu-lees konnyaku

Stew of a chestnut and tofu-lees konnyaku

It is a dish using a chestnut and tofu-lees konnyaku.

It is effective in there being an effect which receives a chestnut the flow of blood or warms the body, and metabolism becoming good.

Since it is effective in otherwise preparing the tune of skin, a Japanese woman is fond and eats.


■ Material :

Tofu-lees konnyaku One pack
Shiitake mushroom Eight pieces
Bamboo shoot 100g
Chestnut (what was boiled) 16 pieces
Japanese leek One
Soy sauce Tablespoon 3
Alcohol Tablespoon 1
Sugar Teaspoon 2
Pepper Proper quantity
Base of a soup cube One piece
Water 400 cc


■ Recipe ■


■ 1,

Tofu-lees konnyaku sprinkles a little alcohol and soy sauce, it seasons before cooking, and shiitake mushroom is cut into strips.
■ 2,

A Japanese leek is sliced aslant. A bamboo shoot is cut into a comb type.

■ 3,

The juice of tofu-lees konnyaku is extracted, and it burns, lifts and carries out until a color sticks from more oil.

■ 4,

Soy sauce, alcohol, sugar, pepper, the base of a soup cube, and water are mixed.

■ 5,

The oil tablespoon 1 is put into a frying pan, vegetables are put in and stir-fried, and the tofu-lees konnyaku and the chestnut of 3 are added.

■ 6,

Adding the seasoning of 4 and skimming, it boils down and completes until juice is lost for 15 minutes.


Since konnyaku is low calorie content, it is used also as diet food.
The instant noodles made from konnyaku are popular with a woman in Japan.