Konnyaku is one of those quiet staples of Japanese home cooking. Made from the konjac root, it’s mild, springy, and practically flavorless on its own, which means it’s incredible at soaking up whatever you cook it with. In this simple side dish, konnyaku is sliced and knotted into ribbons, then simmered with some of Japan’s most savory pantry staples. The result is a simple, no-frills side dish that’s deeply satisfying, surprisingly light, and exactly the kind of thing you’ll find yourself snacking on straight from the pan. Meatless and quick to prepare, my Spicy Konnyaku is the kind of everyday side dish that fits effortlessly into a weeknight meal so let’s get into it.
So what exactly is konnyaku? Konnyaku is made from the root of the konjac plant and has been a part of Japanese cooking for centuries, most often showing up in everyday dishes like simmered sides, stews, and hot pots. It’s naturally very low in calories and high in soluble fiber, which is why many people in the U.S. recognize it from products like “miracle noodles” or shirataki noodles. In block form, konnyaku has a pleasantly springy, almost jelly-like texture and a very mild flavor, which makes it perfect for soaking up bold seasonings. You’ll usually find it in the refrigerated section of Asian grocery stores, and once you start cooking with it, it’s easy to see why it’s such a quiet workhorse in Japanese home kitchens. Konnyaku is sold either white or black, with the black version speckled from added seaweed, but both can be used interchangeably.
This konnyaku dish is a twist on the ubiquitous braised konnyaku that’s in a majority of bento boxes sold across Japan. It can be eaten hot, cold, and at room temperature. It keeps in the fridge for a week, so it’s perfect when you need a little side dish to round out your menu.
I’m sorry to say that konnyaku has an unpleasant, fishy smell straight out of the package. Don’t panic, that’s normal. Once it’s rinsed and cooked, you won’t notice any off smells or flavors. The smell for those who are curious, is from the natural konjac root, combined with the calcium hydroxide (an alkaline coagulant) that is used to form the shape and firm texture.
I start making my Spicy Konnyaku by rinsing the konnyaku and then slicing it.:
Then I cut a slit in the middle of each slice of konnyaku:
Then I take an end and pull it through the slit to make a ribbon like knot, and repeat with all the slices.
This adds a nice visual appeal to the final dish:
Once all the konnyaku slices have been fashioned into ribbons, it’s time to cook. Heat a medium skillet and add the sesame oil and dried chilis:
Cook for a minute or two to let the chilis get toasty and flavor the oil:
Then add the Konnyaku ribbons:
Then I add the sauce ingredients; soy sauce, mirin, water, and dashi powder:
Stir it together so that all of the konnyaku is coated with the sauce:
The konnyaku cooks for 15 minutes, until it has absorbed most of the sauce. Then I sprinkle on the shichimi pepper:
This can be enjoyed hot, at room temperature, or chilled. If you’re like me you are going to find yourself in front of the fridge having a late night bite (or two).
I think you’re going to love this versatile side. Try it and let me know what you think. And tag us in your pics @funkyasiankitchen, we love hearing from you!
Want to try your hand at some more Japanese home cooking? Check out my Beef Curry, Simmered Daikon, or this Okonomiyaki.
Spicy Konnyaku
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: serves 3
- Category: sides, small plates
- Cuisine: Japanese
Ingredients
- 1 package konnyaku block (you can use white or black)
- 1 Tablespoon toasted sesame oil
- 4 small dried chilis or ½ teaspoon crushed chili flakes
- 2 Tablespoons soy sauce
- 2 Tablespoons mirin
- 2 Tablespoons water
- ½ teaspoon dashi powder
- 1 teaspoon Japanese shichimi pepper
Instructions
Prepare the konnyaku
Open the package and rinse the konnyaku. Slice the konnyaku into even ¼ inch slices. Make a small slit into the center of each piece. Fold the top of the konnyaku through the slit and pull it out, forming a ribbon effect. Do that for all of the pieces.
Cook the konnyaku
Heat a medium skillet over medium heat for a couple minutes. Add the sesame oil and the chili flakes and let it heat up for a minute, stirring to combine. Add the konnyaku, soy sauce, mirin, water, and dashi powder and stir to coat the konnyaku.
Cook for 15 minutes, stirring occasionally until the sauce has mostly evaporated. Add the shichimi and mix. Serve immediately.
Notes
*Konnyaku is widely available at most Asian grocery stores. Look for it in the refrigerated section. You can also find them in some regular grocery stores under the brand name “miracle noodle” because it has almost no calories. The ingredient list will include konjac powder.
*Konnyaku comes in many forms: strands, bundles, balls. You can use any form, although the balls are better suited for stews.
*This dish can be made ahead and stored in the fridge for several days. It can be eaten hot, cold, or room temperature. Reheat in the pan for a couple minutes on medium heat or microwave for a minute or two on lower power if desired.
Keywords: Japanese home cooking, healthy, konjac root, konnyaku
