How to make Japanese white sauce with edamame and konjac

For a single person, if a person of the opposite sex comes to you, what should you do? What! Your thoughts are dirty. At this time, if you can cook some delicious food for her, she will definitely fall in love with you. So, now let me teach you how to make Japanese white sauce with edamame and konjac.

1.1 Peel the bamboo shoots, cut into strips, soak in 2 cups of Bafang broth, marinate for 1-2 hours

2.2 Slice the konjac, boil it in water to remove the odor, discard the water, use 2 cups of Bafang broth to simmer for 4-5 minutes until the juice is dry, turn off the heat and let it cool for later use

3. Remove the roots of the mushrooms, cut into thin slices, cook briefly with 1 cup of Bafang broth, let cool and set aside

4. Use a spoon to mash the tofu that has been squeezed out of the water, add white sesame paste and mix well, then add sugar and light soy sauce and continue to mix well.

5. Drain the ingredients in 1-3. Before eating, add the cooked edamame and the Japanese white sauce in 4 and mix well.

Seeing this, don’t be scared by the method of making Japanese white sauce with edamame and konjac described above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.