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