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Top 5 dishes made from Konnyaku (Konjac)
1 . Chikuwa & Konnyaku (Konjac)
Chikuwa & Konnyaku (Konjac)
This is another popular and traditional Japanese dish that you would never come across at Japanese restaurants. Some people cook it in a saucepan with a fair bit of Dashi Stock, but I cook it quickly in a frying pan. I would need freshly cooked Rice to enjoy this dish.
Ingredient
1 block (250 g)
Konnyaku (Konjac)
1 teaspoon
Sesame Oil
1/2 tablespoon
Sugar
2 tablespoons
Soy Sauce
2 tablespoons
Mirin
2 tablespoons
Water *OR Sake (Rice wine)
1/2 teaspoon
Kombu (Kelp) Dashi Powder *optional
1/4 teaspoon
Chilli Flakes as required *I added
Cooking instructions
* Step 1
Rinse Konnyaku (Konjac) block, make lots of holes using a skewer, and cut into bite-size pieces. (You may wish to cut it in a decorative way. See ‘Kimpira Konnyaku’.) Boil for a few Minutes and drain.
* Step 2
Cut Chikuwa (Japanese Tube-shape Fish Cakes) into bite-size pieces. I cut it diagonally.
* Step 3
Combine all the Sauce ingredients in a small bowl.
* Step 4
Heat Sesame Oil in a frying pan over medium heat, cook drained Konnyaku (Konjac) for a minutes, add the Sauce, and stir until the Sauce thickens.
* Step 5
Add Chikuwa, and stir until the Sauce is gone. Sprinkle with some Toasted Sesame Seeds and Shichimi (Japanese Chilli Spice Mix), and serve.
Note: if there is a photo you can click to enlarge it
2 . ‘Kimpira’ Konnyaku (Konjac) with Tuna
‘Kimpira’ Konnyaku (Konjac) with Tuna
The dish I most frequently cook with a block of Konnyaku (Konjac) is ‘Kimpira’ Konnyaku (Konjac). It is a very popular dish in Japan. Today I added Tuna and Garlic. I think other Canned Fish such as Mackerel and Sardines can be used instead of Tuna. It’s best to serve this dish with freshly cooked Rice, but it is great for drinking, too.
Ingredient
1 block (250 g)
Konnyaku (Konjac)
1-2 teaspoons
Sesame Oil
1 clove
Garlic *finely chopped
1 can (95 g)
Tuna *I used Tuna in Springwater
2 tablespoons
Soy Sauce
1 tablespoon
Mirin
1/8 teaspoon
Chilli Flakes *OR more
Cooking instructions
* Step 1
Rinse Konnyaku Block and cut into bite-size 4-5mm thin slices. Today I cut it in half lengthways and sliced. Cook in boiling water for 1-2 minutes, then drain.
* Step 2
Combine all the Sauce ingredients in a small bowl.
* Step 3
Heat Sesame Oil and Garlic in the frying pan. When aromatic, add the drained Konnyaku pieces and stir for a few minutes, then add the Sauce. Cook over medium heat until the sauce thickens.
* Step 4
Add drained Tuna, and mix to combine. When the Sauce is gone, it’s done.
* Step 5
Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and serve. *Note: You can add Shichimi (Japanese Chilli Spice Mix) for extra spiciness.
Note: if there is a photo you can click to enlarge it
3 . Chicken Gizzards & Konnyaku (Konjac) with Sweet Miso Sauce
Chicken Gizzards & Konnyaku (Konjac) with Sweet Miso Sauce
If you are interested in cooking Chicken Gizzards (Giblets), but don’t know how to cook them, try this easy recipe. Many people suggest to remove the tough silver coloured parts from Gizzards before cooking them. I don’t want to do that with my aching hands. I pre-boil them, so that you can eat the silver parts as well. The Chicken Gizzards in this dish are still crunchy after cooked, but they should be crunchy anyway. If you can’t find Konnyaku (Konjac), you don’t need to add it. Just alter the amount of Sauce, OR double the amount of Gizzards.
Ingredient
550-600 g
Chicken Gizzards (Giblets)
1/4 cup
Sake (Rice Wine) *optional
1 block (250 g)
Konnyaku (Konjac)
1 teaspoon
Rice Vinegar
1 tablespoon
Sugar
2 tablespoons
Miso *I used darker colour Miso (Red Miso)
2 tablespoons
Mirin
1 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Cut Chicken Gizzards (Giblets) into bite-size pieces, and cook in slightly salted water in a large saucepan for 30 minutes OR until desired texture is achieved. *Note: Add Sake (Rice Wine) to the salted water, so that the unpleasant smell would be reduced and Gizzards would be cooked better.
* Step 2
While the Chicken Gizzards are cooking, combine all the Sauce ingredients in a small bowl.
* Step 3
Rinse Konnyaku block, make lots of holes using a skewer, and cut into bite-size pieces. When Chicken Gizzards are cooked, add Konnyaku pieces, and boil for a few Minutes.
* Step 4
Drain Chicken Gizzards and Konnyaku, return to the saucepan, add the Sauce, and bring to the boil. Cook over medium heat, stirring occasionally, for 15 to 20 minutes OR until the Sauce thickens. Sprinkle with 1 teaspoon Rice Vinegar and mix to combine.
* Step 5
Sprinkle with finely chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix), and serve with freshly cooked Rice. This dish is great for drinking, too.
Note: if there is a photo you can click to enlarge it
4 . Simmered Soy Beans & Vegetables
Simmered Soy Beans & Vegetables
This is another very popular and traditional Japanese dish that you would never come across at Japanese restaurants. I do crave this type of dish occasionally. It’s a very simple dish and I enjoy it with freshly cooked Rice. The most tricky part of cooking this dish is cooking Soy Beans. The Dried Soy Beans that are available in Melbourne where I live are rather small and their skins easily come off while being boiled. That’s why I add Salt when soaking them in water. The dish is very nutritious and vegan.
Ingredient
1 cup
Dried Soy Beans
4 cups
Cold Water to soak
1 teaspoon
Salt
1/2 block (125 g)
Konnyaku (Konjac)
120 g
Green Beans
2 cup
Water
1 teaspoon
Dashi Powder
2 tablespoons
Sugar
3 tablespoons
Soy Sauce
2 tablespoons
Mirin
Cooking instructions
* Step 1
Rinse Dried Soy Beans under cold water, place in a large saucepan OR pot, cover with 4 cups Cold Water, add Salt and gently stir. Soak overnight. *Note: I add Salt to prevent skins from coming off.
* Step 2
Bring to the simmer over medium heat. Remove scums and skins (if any) on the surface.
* Step 3
Lower the heat and simmer for 30 minutes. *Note: Some skins would come off. Use a skimmer OR chopsticks to remove them.
* Step 4
While the Soy Beans are cooking, prepare Vegetables and Konnyaku (Konjac). Soak Dried Shiitake in water until soft. Cut all ingredients into small pieces, about 1cm in the size. Konnyaku need to be blanched in boiling water to remove unpleasant flavour, then drain.
* Step 5
Drain the cooked Soy Beans to remove the salted water, return to the saucepan, add all the Sauce ingredients, all Vegetables and Konnyaku. Bring to the boil over medium heat.
* Step 6
Cook until the Sauce thickens and Vegetables are soft.
Note: if there is a photo you can click to enlarge it
5 . Gochujang Konnyaku (Konjac) & King Oyster Mushrooms
Gochujang Konnyaku (Konjac) & King Oyster Mushrooms
I often use Toban Djan (Chilli Bean Sauce) to cook spicy food, but I started using Gochujang (Korean Spicy Miso) and I am loving it. Today I added 1 tablespoon (that is same as 3 teaspoons) Gochujang and IT WAS HOT!!! I instantly started sweating, my nose got runny, my eyes got watery, and my mouth got burning, BUT it was yummy!
Ingredient
1 block (250 g)
Konnyaku (Konjac)
1/2 tablespoon
Sesame Oil
1 clove
Garlic *grated
2-3 teaspoons
Gochujang (Korean Spicy Miso)
2 tablespoons
Soy Sauce
2 tablespoons
Mirin
1-2 teaspoons
Sugar
Cooking instructions
* Step 1
Rinse Konnyaku (Konjac) Block, slice thinly (4-5mm thin), make a slit in centre, insert one end into the centre slit, then flip over.
* Step 2
Boil Water in a saucepan, cook Konnyaku pieces for 1-2 minutes, then drain.
* Step 3
Combine all the Sauce ingredients in a small bowl
* Step 4
Heat Sesame Oil in a frying pan over medium heat, cook King Oyster Mushrooms, add drained Konnyaku pieces, and stir for a few minutes. Add the Sauce, cook until the sauce is gone.
* Step 5
Sprinkle with some Spring Onion and Toasted Sesame Seeds, and serve with freshly cooked Rice.
Note: if there is a photo you can click to enlarge it
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