Episode 34: Popularity Ranking of Konjac Dishes

I looked into popular konjac dishes on Shirogohan.com.
The most popular dish was nikujaga (meat and potato stew), followed by chikuzen-ni (simmered chicken and vegetables), and then sweet and savory simmered konnyaku (konjac).
I've included links for reference, so please take a look.

Nikujaga (meat and potato stew)
https://www.sirogohan.com/recipe/nikujaga/

Chikuzenni
https://www.sirogohan.com/recipe/tikuzenni/

Sweet and savory simmered konjac
https://www.sirogohan.com/recipe/konnyaku/

The reference recipe describes the preparation of konjac as follows:
"Cut the konjac noodles in half or into thirds, quickly blanch them in boiling water, and then drain them in a colander."
"Tear the konjac into pieces with a spoon, rub it with salt, boil it for 2-3 minutes, and then drain it in a colander."

As you can see, the instructions for preparing konjac generally specify that it needs to be blanched to remove bitterness, or that it should be boiled for a certain number of minutes.
However, using Nakao Foods' konjac eliminates the need for pre-processing, saving you time.
That's because we are particular about the raw materials and manufacturing process.
Please try these delicious and popular recipes using Nakao Foods' konjac.

Reference: Shiragohan.com
https://www.sirogohan.com/recipe/index/keyword:%E3%81%93%E3%82%93%E3%81%AB%E3%82%83%E3%81%8F