Best Konnyaku Recipes

Best Konnyaku Recipes

Best Konnyaku recipes – Konnyaku is a rubber and somewhat flavorless food which appears in certain Japanese dishes. Furthermore, konnyaku has a consistency which is like a cross between a rubber sole and Jell-O that gives consumers’ teeth a funny sensation when bite into it.

Konnyaku is an annual plant that grows from a large tuber with a diameter of 25 cm. This tuber is a modification of the stem. The leaves are 1.3 m from the base, pinnate, and divided into various leaflets.

The flowers are produced in a flower sheath (spatha) protected by a dark purple protective leaf (bractea) measuring up to 55 cm. Konnyaku was first introduced by the Japanese as medicine in the 6th century. Besides, it also has been a daily food item approximately 1500 years.

What is Konnyaku Used for?

Before knowing best Konnyaku recipes, we should know about the benefits of Konnyaku first. This following benefits of Konnyaku we should recognize:

  1. Konnyaku prevents diabetes

First benefit of Konnyaku is to prevent diabetes. If users consume Konnyaku with other foods, it will reduce the speed sugar intake and it will normalize the sugar level in the blood.

  1. Konnyaku normalizes the level of cholesterol

Other benefit from Konnyaku is to normalize the level of cholesterol in the body. It lowers and normalizes level of cholesterol in the blood. It will work effectively if users consume it well.

  1. Konnyaku prevents high blood pressure

Users believe that by consuming konnyaku can have an ideal body weight. It is because konnyaku is an alkaline food that is ideal for weight control and prevention of obesity. Konnyako has low calories and has no fat. By consuming konnyaku also can help our health.

10 Best Konnyaku Recipes

Users can consume Konnyaku in various ways. That is why best recipes konnyaku exist to help people in consuming Konnyaku. The following best konnyaku recipes can be followed to make better Konnyaku:

  1. Konnyaku no Tosani (Konnyaku with bonito flakes)

Tosa is the name of the region that is currently Kouchi prefecture, known for katsuo or bonito fishing, hench the name.


  • A large block of konnyaku
  • 1 Tbs. mirin
  • 1 Tbs. sake
  • 2 Tbs. soy sauce or tamari
  • ½ cup dashi or water (or water with a pinch of dashi granules)
  • 1 Tbs. sugar
  • 2 small packets, or a large handful of katsuobushi (bonito flakes)
  • One Tsp. dried red chili flakes (optional)


  • Drain and rinse the konnyaku. If you have a thick block (about 5cm/ 2 inches thick) cut in half lengthwise, then cut into thin strips.
  • This is optional, but if you cut the strips into tanzaku they are quite pretty.
  • Make a cut in the middle of each slice, leaving a little bit uncut at both ends. Then, turn one end into the cut slit.
  • They turn into little twisted rope-like shapes, like these.
  • Boil the cut konnyaku shapes in plenty of water for about 5 minutes, then drain well.
  • Put the rest of the ingredients except for the bonito flakes in a pan and bring to a boil. Put the konnyaku in, and simmer over medium heat, stirring occasionally, until the liquid is almost all gone.
  • Add about half the bonito flakes and mix well – the bonito flakes should absorbe any remaining liquid. Top up with the rest of the bonito flakes and mix again. Serve warm or at room temperature.
  1. Konnyaku and Atsuage Kinpira

Another best Konnyaku recipes is Konnyaku Kinpira. The world kinpira indicates that it’s a spicy stirfried dish with chili and sesame.


  • 1/2 large or 1 small (thin) konnyaku block (about 200g)
  • 1 small block (about 200g) atsuage or thick fried tofu
  • 1 Tbs. sesame oil
  • 2 Tbs. soy sauce
  • 2 Tbs. mirin
  • 1 Tbs. sugar
  • 2 Tbs. sesame seeds, black or white/brown
  • 1 tsp. dried red chili pepper flakes or 1 Thai chili pepper, finely chopped


  • Cut the konnyaku into thin strips. Boil in plenty of water for about 5 minutes, and drain well.
  • Cut the atsuage into thin strips.
  • Put 1/2 of the sesame oil into a large frying pan. Put in the atsuage strips, and gently fry until brown and firm. Take out the atsuage.
  • Put the rest of the sesame oil into the pan and add the konnyaku. Stir-fry until the konnyaku strips get a bit lighter in color all over. Add the atsuage strips back in the pan, and add the soy sauce, mirin and sugar, and toss around well to coat everything. Add the chili pepper and sesame seeds and toss toss toss.
  • Either dish makes a nice space-filler in a bento box, and will last for a few days (well covered) in the refrigerator.
  • Just one caveat about konnyaku: be sure to chew it well before swallowing.
  1. Konnyaku Kinpira (Spicy Konnyaku)


  • block of konnyaku
  • tablespoons sake
  • tablespoons soy sauce
  • tablespoon sugar (to taste)
  • small dried red chili pepper,cut into rings (alternatively, shichimi tougarashi)


  • Prepare the konnyaku by parboiling in ample water.
  • Slice the konnyaku into thin
  • In a saute pan combine the sake, soy sauce, and sugar. Heat over medium heat until the sugar Add the konnyaku and saute. Add the chili pepper and continue to saute until most of the liquid dissipates.
  1. Konnyaku Steak with Shishito Peppers

Konnyaku steak is the best friend for any dieters. Sliced Konjac fried in a saucepan coated with garlic soy sauce butter is delicious, nutritious, flavorful, and has a few calories.


  • 1 bar Konjac (Konnyaku) 280g
  • A little of salt
  • 10 Shishito peppers
  • One clove garlic finely chopped
  • One tbsp soy sauce
  • 1 Tsp. Olive oil
  • 1 tbsp mirin
  • 10 g butter
  • 1 tbsp sugar


Preparing Konjac

  • Cut the konjac bar into two thin fillets.
  • Score the surface about 5mm apart of each fillets diagonally on both sides of the fillets.
  • After that, cut each fillet into two lengthwise, then cut it into 2cm strips.
  • Place all konjac pieces into a mixing bowl and sprinkle salt.
  • Rub the salt onto konjac with your hands and leave it for 5 minutes.
  • Bring water to boil in a saucepan over high heat, and add the konjac into the boiling water.
  • Cook the konjac for a few minutes.
  • Turn the heat off and drain the hot boiling water.

Preparing Shishito Peppers

  • First, wash Shishito Peppers and make a small cut so that the shishito peppers will not burst when they are heated.
  • Then, put them all together
  • After that, combine soy sauce, mirin, and sugar well altogether and set aside.
  • Then, Heat olive oil and butter in a frying pan over medium heat.
  • The next steps is to add finely chopped garlic into the frying pan.
  • When the garlic is fragrant, add the well-drained konjac and shishito peppers into the frying pan
  • Fry them for a few minutes.
  • Add the combined sauce to the frying pan.
  • Stir them all together to coat the sauce.
  • When the shishito peppers colour has changed to vibrant green and blistered a little bit, remove the shishito peppers out of the frying pan to a plate.
  • Continue to cook Konjac pieces for a couple of minutes or until the sauce has reduced and thickened a little bit.
  • Finally, turn the heat off and serve the konjac steak with shishito peppers on a plate.

Those are the best Konnyaku recipes that users can make and consume. One thing that should be known in consuming Konnyaku is about all nutrition inside Konnyaku. By considering all nutrition inside Konnyaku, consumers will recognize the benefits of it.

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Best Konnyaku Recipes

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