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.


4 Servings


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.

  1. Combine all the Sauce ingredients in a small bowl.
  2. 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).
  3. Blanch Konnyaku pieces in boiling water in a saucepan for a few minutes and drain.
  4. 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.
  5. 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.