Konnyaku (Konjac) is becoming well known as a low-calorie food. My grandmother used to make Konnyaku herself. Her Konnyaku were round balls, and freshly boiled Konnyaku were so delicious. Most Asian grocery stores sell rectangular Konnyaku blocks. I use it to make this Kimpira, and every time I cook this dish, I think about my grandmother. You can just slice Konnyaku block, but I twist the slices to make them look pretty just like my mother, my grandmother’s daughter, used to do.
Makes
2 to 4 Servings
Ingredients
1 block (250g) Konnyaku (Konjac)
1 teaspoon Sesame Oil
2 tablespoons Soy Sauce
1 tablespoon Mirin
1/2 Sugar *OR 1 tablespoon
1/8 teaspoon Chilli Flakes *optional
Shichimi (Japanese Chilli Spice Mix) for topping *optional
Method
- Rinse Konnyaku Block, slice thinly (4-5mm thin), make a slit in centre, insert one end into the centre slit, then flip over.
- Boil Water in a saucepan, cook Konnyaku pieces for 1-2 minutes, then drain.
- Heat Sesame Oil in the saucepan, return the drained Konnyaku pieces, add all other ingredients except Shichimi (Japanese Chilli Spice Mix), cook over medium heat until the sauce is gone.
- Sprinkle with some Shichimi (Japanese Chilli Spice Mix) and serve.
Comments
Shavit
20/08/2025
Heck, yeah! I got hooked on konnyaku when you could buy jellies with a chunk of it in the middle. This recipe is going into my rotation. Thank you!
I loved the story about your grandma. I miss mine, too. The recipe she made better than anyone else in the world was peach cobbler. I had good since she died, but nowhere as good as what she made. 💖
Hiroko
21/08/2025
Shavit, thank you for your comment. I am now thinking about my grandmother again. She had a very large vegetable garden and grew a variety of vegetables including Konnyaku potatoes. She boiled them, then grated into smooth puree, added a clear liquid to it, I don’t know what it was, but the liquid turned the puree into a very thick jelly like paste. She rolled the paste into balls and boiled them. That’s how she made Konnyaku, which colour was light grey. We sliced the freshly boiled Konnyaku and enjoyed with sweet and sour miso dressing with a little bit of mustard. What a fond memorry!
Shana
26/07/2024
I was having a craving for konyaku and this really hit the spot! I can’t wait to try your other delicious looking vegan recipes. Thank you from a half Japanese in Milwaukee, WI, USA. ありがとうございます！
Hiroko
27/07/2024
Hi Shana. A half Japanese? Like my children, you probably grew up eating Japanese food. I wrote these Japanese recipes for my children, so I am confident you would enjoy many of them.