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.


3 to 4 Servings


1 block (250g) Konnyaku (Konjac)
1 teaspoon Sesame Oil
150g Chikuwa (Japanese Tube-shape Fish Cakes)

Toasted Sesame Seeds
Shichimi (Japanese Chilli Spice Mix) *optional

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
Chilli Flakes as required *I added 1/4 teaspoon

  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.
  2. Cut Chikuwa (Japanese Tube-shape Fish Cakes) into bite-size pieces. I cut it diagonally.
  3. Combine all the Sauce ingredients in a small bowl.
  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.
  5. Add Chikuwa, and stir until the Sauce is gone. Sprinkle with some Toasted Sesame Seeds and Shichimi (Japanese Chilli Spice Mix), and serve.