Konnyaku is most commonly seasoned with Soy Sauce, but Miso is also good. Sweet Miso Sauce is particularly good. Today I cooked Konnyaku with Chicken with Sweet Miso Sauce. If you are vegetarian, I recommend to use ‘Atsu-age’ (fried firm Tofu) instead of Chicken.
1 block (250g) Konnyaku (Konjac)
300 to 400g Chicken Thigh Fillets *cut into bite-size pieces
Salt & Ground Chilli (OR White Pepper)
1 teaspoon Sesame Oil OR Oil of your choice
1 Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix)
1 small piece Ginger *grated
1 tablespoon Sugar
2 tablespoon Miso *I used darker colour Miso (Red Miso)
2 tablespoons Mirin
1 tablespoon Soy Sauce
2 tablespoons Water
*Note: Adjust the amount of Sugar and Mirin depending on the type of Miso you use. Darker colour Miso has stronger flavour.
- Combine all the Sauce ingredients in a small bowl.
- Rinse Konnyaku block, make lots of holes using a skewer, and cut into bite-size pieces. Cut Chicken Thigh Fillets into bite-size pieces and lightly season with Salt & Ground Chilli (OR White Pepper).
- Blanch Konnyaku pieces in boiling water in a saucepan for a few minutes and drain.
- Heat Sesame Oil in a frying pan, OR you can use the saucepan that you used to blanch Konnyaku if it is large enough, cook Chicken over medium heat, then add drained Konnyaku, and stir.
- Add the Sauce, and cook, stirring occasionally, until the sauce thickens. Sprinkle with finely chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix), and serve with freshly cooked Rice.