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.


2 to 4 Servings


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

  1. Rinse Konnyaku Block, slice thinly (4-5mm thin), make a slit in centre, insert one end into the centre slit, then flip over.
  2. Boil Water in a saucepan, cook Konnyaku pieces for 1-2 minutes, then drain.
  3. 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.
  4. Sprinkle with some Shichimi (Japanese Chilli Spice Mix) and serve.