This practically calorie and gluten-free konkyaku is rich in minerals and fibre, making this recipe a healthy option to add to your usual diet. The konnyaku yam cakes absorbs the soy sauce and mirin seasoning perfectly to create a mouth wateringly savoury dish without the carbohydrate guilt.
Recipe courtesy of Mizue Kanazawa.
125g black konnyaku yam cake
1 tsp sesame oil
1/2 tbsp shiokoji seasoning
1/2 tbsp mirin
1/2 tbsp soy sauce
pinch of shichimi chilli pepper
Drain the konnyaku and cut into bite-sized pieces using a spoon.
Heat half of the sesame oil in a medium-sized frying pan over medium heat. Stir-fry the konnyaku for about 5 mins until coated with the oil. Add the shiokoji, mirin, soy sauce and 1/2 tbsp sugar to make the sauce. Stir-fry for another 10 mins or until the sauce has reduced and thickened. Remove from the heat.
Drizzle with the rest of the sesame oil and serve. Sprinkle with shichimi chilli pepper if you would like a little heat. Serve warm.
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