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
- 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.