高野山のお土産にりっぱなコンニャクを莚寿堂のYさんにいただきました。Yさんから精進料理にこんにゃくずしなるものがあって美味しいので是非と言って作り方まで教えていただいたので、早速挑戦してみることに。カフェでは「多賀あさひや特製いなり寿司」を提供しているので油揚げの代わりに煮付けたコンニャクにレンコンや人参などを混ぜた当店のいつもの寿司めしを入れてみました。なるほど美味しい！コシのあるコンニャクに寿司めしが調和してなかなかの食感。コンニャクの食し方、一つレシピが増えました。
I received Kon-nyaku (scientific name:Amorphophallus konjac,commonly known as devils tongue in Eng.) from Ms.Y as a souvenir from Kohyasan in Wakayama prefecture. Ms.Y said that I should try to make Kon-nyaku-zushi which is a Buddhist cuisine. Since she gave the recipe to me,
I tried to make kon-nyaku-zushi. Inari-zushi is a fried bean curd stuffed with vinegared rice and I am serving it at my cafe but I make special vinegared rice mixed with minced lotus root, carrot and sesame seed. This time I made half regular inari-zushi and half kon-nyaku-zushi which was wrapped rice with simmered kon-nyaku instead of bean curd. It is very good! The texture of kon-nyaku and vinegared rice matched well. I am glad that I got a new recipe for kon-nyaku.
I tried to make kon-nyaku-zushi. Inari-zushi is a fried bean curd stuffed with vinegared rice and I am serving it at my cafe but I make special vinegared rice mixed with minced lotus root, carrot and sesame seed. This time I made half regular inari-zushi and half kon-nyaku-zushi which was wrapped rice with simmered kon-nyaku instead of bean curd. It is very good! The texture of kon-nyaku and vinegared rice matched well. I am glad that I got a new recipe for kon-nyaku.
