The other day, someone cooked my ‘Kimpira’ Konnyaku (Konjac) and shared the photo of the dish, and that made me feel very nostalgic because the dish always makes me think about my grandmother. Today I cooked Konnyaku (Konjac) with Beef. The dish has similar flavour to ‘Kimpira’ Konnyaku (Konjac), but more complex. You got to serve this dish with freshly cooked Rice.
1 block (about 250g) Konnyaku (Konjac)
250 to 300g Beef Steak *thinly sliced
2 teaspoons Sesame Oil
1 clove Garlic *finely chopped
*Note: 1 small piece Ginger can be used instead of Garlic
1/4 teaspoon (OR as required) Chilli Flakes *Today I used 1 Dried Japanese Chilli
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 tablespoon Sugar *alter the amount to suit your taste
Finely Chopped Spring Onion *OR Toasted Sesame Seeds
- 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 a frying pan OR you can use the saucepan that you used to boil Konnyaku. Cook Beef over medium heat, then add the drained Konnyaku, Garlic and Chilli, and stir. Add Soy Sauce, Mirin and Sugar, and cook until the sauce is almost gone.
- Sprinkle with some finely chopped Spring Onion (OR/AND Toasted Sesame Seeds) and serve with freshly cooked Rice.