Konnyaku is a traditional Japanese food made from the konjac root almost zero calories, yet full of flavor. Grilled until slightly crisp, then topped with a sweet-savory miso sauce, sesame seeds, and spicy Japanese mustard, it’s a healthy dish that’s been loved in Japan for over 1,000 years.
Ingredients
- Konnyaku: 1 block (250g)
〈Dengaku Miso Sauce〉
- Miso (your preferred type): 2 tbsp
- Mirin: 2 tbsp
- Sugar (or beet sugar): 1 tbsp
- Sake: 1 tbsp
- Water: 2 tbsp
- White sesame seeds: as needed
- Karashi (Japanese mustard): as needed
Instructions
1. Cut the konnyaku into 1 cm thick rectangles or triangles.
2. Insert a bamboo skewer into the konnyaku and cut it into 5 equal portions (see video).You can also skip the skewer and simply cut it into bite-sized pieces if you prefer.
3. In a small saucepan, combine miso, mirin, sugar, sake, and water.
4. Heat over low heat, stirring constantly, until the sauce thickens slightly. Turn off the heat.
5. Top the konnyaku with the miso sauce. Add white sesame seeds and karashi (Japanese mustard) if desired.
6. For extra flavor, grill or bake the konnyaku briefly after adding the sauce.
VIDEO: Watch How to Make It
https://www.instagram.com/p/DILqqEUpoPT
Point
- Scoring the surface of the konnyaku helps it absorb more flavor.
- Patting the konnyaku dry after boiling helps the miso sauce stick better.
- Grilling or baking adds a delicious toasty flavor.
- If you like it sweeter, feel free to add a bit more sugar.
- For a spicy twist, try sprinkling some chili powder instead of karashi.
