Moto's Kitchen Recipe 34: Konnyaku

Moto's Kitchen Recipe 34: Konnyaku
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In this episode of Moto's Kitchen we will learn how to prepare "konnyaku", a traditional Japanese yam cake enjoyed by many for its chewy, squid-like texture. "Konnyaku" is made from the konjac root, a vegetable similar to that of taro. Despite its unique consistency, "konnyaku" actually has very little taste on its own. Today, we will use the subtle flavors of Japanese staple ingredients like soy sauce and mirin to create the base for this meal. Enjoy!
Ingredients:
Konnyaku
Dashi
Soy Sauce
Mirin
Preparation:
First empty the package of konnyaku into a bowl to prevent the liquid from spilling. Slice the konnyaku into thin strips. You can cook it plain like this, or you can prepare it by cutting a slit and pulling the konnyaku through to give it a more appealing appearance.
Cooking:
In a pan, add 1 cup of dashi and 2 tablespoons each of soy sauce and mirin. Then, add in the konnyaku and simmer on low heat for about 20 minutes.
Serving:
After 20 minutes, the konnyaku should have absorbed the flavor of the soy sauce and mirin. This dish is all about the texture of the konnyaku, so it is best served simply in a bowl with some of the seasoned broth.
Tips:
Because packaged konnyaku tends to have an odd stench, boil it in some water for a couple of minutes before you begin cooking it. This will get rid of impurities and neutralize the smell.
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