I tried using "Lever Sashimi Konjac handmade kit" that can reproduce the taste of that Leba Sting with my own hand

It was banned from July 1st to sell and provide cattle levers for raw eating, and we could not enjoy the taste and texture peculiar to that cow's levitate. I was thinking that "somehow that taste is again", where I found the luxuriant "Leva sashimi konjac handmade kit"(1050 yen including tax). I decided to actually try it because it looks and tastes exactly like a lever and you can enjoy cooking in the same way as making konnyaku by oneself.

87 looks and taste similarly 87 points Leva sashimi konjac handmade kit
http://www.zeitaku.jp/connyaku/make/rebasashi.htm

I got sent in such a package when ordering.


When opening it, "Make a LEVA !!", suddenly I will face a challenge.


The contents are like this.


This is "konjac flour which is" Leva sashimi konnyaku ", but it contains iron oxide, squid ink, etc, and it is red near the lever.


This white powder is "shell calcined calcium" and it is used as a coagulant.


As for how to make simplely, just knead, compact and boil. At this point I was thinking about "what is simple".


First of all, while stirring 450 cc of hot water of about 40 degrees into the bowl, we will gradually introduce 'Leva sashimi konnyaku no yu' while stirring.


It is ok if you stir it until stickiness comes out. According to the instructions, it will leave for about 1 hour after this.


So I will wait for a while.


Measure 50 cc of water while waiting ......


Put it in the bowl and melt the "shell calcined calcium".


After 1 hour, it got hard enough to feel elasticity.


Next, wear gloves made of nylon


With the feeling of making a hamburger steak, I will continue to mimicry.


Because there is "Please powerfully and boldly knead" in the instructions, so full power Momi Mimi.


It took about 5 minutes to knead, it became hardness of hamburger steak just before baking.


Next time I put coagulant and knead it, this is the most difficult point of work. If you do not knock it up at a stretch after launching, you will fall apart and will not crumble.


When failing, the whole konnyaku does not get together well, and it is like this .... It is very regrettable that I will fail after waiting for an hour, so I need to keep firmly in mind that until the coagulant begins to work it is a game.


So, if you put things that melted coagulant, we will hasten it up with haste.


When stickiness comes out and the whole glue sticks, immediately transfer it to a container such as Tupper and wait until it solidifies. The whole is gathered well and this time it is successful!


After waiting for about 20 minutes, a crimson konjac finishes like this.


If you think it is a lever, it is strange that you will see a lever.


Next, boil about 30 minutes with boiling water before boiling about 90 degrees. As it boils up, it is necessary to leave the hot water as it is until it cools down, it takes time and labor more than imagined, and the road to the lever is distant and painful ... ....


When the hot water cools down, it will be completed in this time for about 20 minutes in the refrigerator. There is about 500 grams in this one.


I cut it like a levitic stick. I could not put up with it for a while but I pinched it for a while, but at this point I did only the taste of konnyaku.


The left is a levelled wind konjac, the right is the lever of a cow being sold for heating. If you compare it, it looks quite similar to genuine.


Looking at it, I felt guilty and it was pretty much like finishing Leva stabbing. Perhaps it is a level that you misunderstand that it is a lever stab when it is issued without knowing anything.


First of all, we will have sesame oil + salted sauce. After the sauce's taste disappears, you can feel strongly the flavor of konnyaku, but at the moment you eat it is possible to feel something very close to levitate by the taste of appearance and sauce. I feel that the feeling of koricoli is slightly strong, but still it resembles levitic stabbing.


Next time we try to eat with garlic sauce. The flavor and texture of the sauce reminds me of the taste of the lever sushi that I ate before, which makes me feel more konnyaku levitic.


It is certain that we can feel the levitic stuff through the appearance, texture and taste of taste. However, it takes a lot of time and labor, and for a person who wants to taste the enjoyment to make together, it also needs a little tips to make it well.