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.
2 to 4 Servings
1 block (250g) Konnyaku (Konjac)
1 to 2 teaspoons Sesame Oil
1 clove Garlic *finely chopped
1 can (95g) Tuna *I used Tuna in Springwater
Spring Onion *finely chopped
Toasted Sesame Seeds
2 tablespoons Soy Sauce
1 tablespoon Mirin
1/2 Sugar *alter the amount to suit your tatse
1/8 teaspoon Chilli Flakes *OR more
- 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.
- Combine all the Sauce ingredients in a small bowl.
- 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.
- Add drained Tuna, and mix to combine. When the Sauce is gone, it’s done.
- 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.