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Cut the konjac bar into two thin fillets.
Score the surface about 5mm apart of the each fillets diagonally on both sides of the fillets.
Cut each fillets into two lengthwise, then cut it into 2cm strips.
Place all konjac pieces into a mixing bowl and sprinkle salt.
Rub the salt onto konjac with your hands and leave it for 5 minutes.
Bring water to boil in a saucepan over high heat, and add the konjac into the boiling water.
Cook the konjac for a few minutes.
Turn the heat off and drain the hot boiling water.
Wash Shishito Peppers and make a small cut so that the shishito peppers will not burst when they are heated.
Combine soy sauce, mirin, and sugar well altogether and set aside.
Heat olive oil and butter in a frying pan over medium heat.
Add finely chopped garlic into the frying pan.
When the garlic is fragrant, add the well-drained konjac and shishito peppers into the frying pan
Fry them for a few minutes.
Add the combined sauce to the frying pan.
Stir them all together to coat the sauce.
When the shishito peppers colour has changed to vibrant green and blistered a little bit, remove the shishito peppers out of the frying pan to a plate.
Continue to cook Konjac pieces for a couple of minutes or until the sauce has reduced and thickened a little bit.
Turn the heat off and serve the konjac steak with shishito peppers on a plate.