20 minutes (additional time required to cool the konnyaku)
Servings
2
Ingredients
1 block J-Basket white konnyaku
1/2 of a medium-sized carrot
2 scallion stalks, finely sliced
2/3 cup warm, cooked Japanese short-grain rice
1 tbsp. Nishiki seasoned vinegar
3 tbsp. 4x-concentrated mentsuyu
2/3 cup water
Directions
Lay the konnyaku on a cutting board lengthwise, then cut in half widthwise. Cut each block in half crosswise to make them thinner. Cut each quarter into 2 long triangles, then slit the longeest edge of the triangle open to make a pocket. Peel the carrot and julienne into 2-inch long slices.
Pour water, mentsuyu, konnyaku, and carrots into a saucepan and heat on medium until it comes to a boil. Reduce to medium-low heat and simmer for 10 minutes until the water has nearly all evaporated. Turn off the heat and put a lid on the pan, then let it cool to room temperature. (Avoid mixing the konnyaku and carrots too much while cooking as it will make it easier to separate and use them later on.)
Place the rice in a mixing bowl and pour the seasoned vinegar on top. Gently fold the vinegar into the rice, then add the cooked carrot slices and scallions and continue to fold together.
Separate the rice mixture into 8 pieces. Lightly squeeze each portion together, then stuff it into a konnyaku pocket.
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