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1.こんにゃく1枚は、スプーンを使って一口大に切り取る。
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2.切り取ったこんにゃくに塩を揉みこみ、しばらく置く。その間にお湯を沸かしておく。
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3.沸騰したお湯に先程のこんにゃくをそのまま投入し、10分ほど茹でる。
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4.茹でたらざるに開けておく。
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5.鍋にこんにゃくをいれ、乾煎りする。その時にすごい音がしますので、そこから雷こんにゃくという名前が付きました。
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6.音がしなくなってきたら、ごま油大さじ1を入れ、全体を馴染ませる。出し醤油大さじ1、酒大さじ1、みりん大さじ1を入れ、汁気が軽く飛んだら完成です。
ここがポイント！
「水気を飛ばして」からごま油を入れるところがポイントです。水気が残っているとはねてしまいます。また、普通の土佐煮と違い、油を入れることによって、コクがでて酒のあてにぴったりになります。
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7.七味をかけてどうぞ。
"
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