This is a very simple Japanese home-cooked dish. The main ingredients are Konnyaku (Konjac) and Shiitake Mushrooms. I often add extra ingredients such as Carrot, Daikon, Lotus Root, Chikuwa (Japanese tubular shape fishcake), Chicken, etc. Today I added Carrot and Fish Balls.


4 Servings


1 block (250g) Konnyaku (Konjac)
25g Dried Shiitake Mushrooms
1 Carrot *optional
8 Fish Balls *optional
Other suggested additional ingredients include Daikon, Lotus Root, Chikuwa (Japanese tubular shape fishcake), OR Chicken

1 cup Dashi Stock *OR 1 cup Water and 1/2 teaspoon Dashi Powder
*Note: You can use the water that you used to soak Dried Shiitake
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 tablespoon Sugar *alter the amount to suit your taste
1 small piece Ginger *cut into fine strips
1 teaspoons Sesame Oil

  1. Clean and wash Shiitake, then soak in plenty of water for 1-2 hours or until completely soft. Drain but save the water if you use it for cooking. Wash them well again. Cut in half OR quarters if large.
  2. Rinse Konnyaku block, make lots of holes using a skewer, and cut into bite-size pieces. Cut Carrot into chunky bite-size piece. I cut it diagonally as I rotate it on the board.
  3. Place Water and Carrot pieces in a large saucepan, cook over medium heat for a few minutes. Add Konnyaku, bring back to the boil, and cook for 1-2 minutes, and drain.
  4. Heat the all the Sauce ingredients in the saucepan, add Shiitake first, then other ingredients, add some extra Water if needed for just enough to cover.
  5. Place a piece of baking paper or foil directly touching the ingredients, cover with a lid, bring to the boil over medium heat, and cook for 10 minutes.
  6. Remove the lid and baking paper (OR foil), and cook, gently mixing and tossing occasionally, until the sauce is almost gone.