We recently hosted a grilling potluck, and among the foods left by our friends (we couldn't get to everything in one meal!) was a package of ita konnyaku. We had tried konnyaku at restaurants and seen it in Japanese markets but had never really stopped to think about what it is, or how to use it at home. Are you familiar with this ingredient?
Ingredient Spotlight: Ita Konnyaku
Ita konnyaku is a Japanese food made from the starch of a tuber called konjac or devil's tongue. It is sometimes referred to as konjac cake or yam cake, although konjac is unrelated to true yams. To form cakes or blocks, konjac starch is mixed with calcium hydroxide or lime water. (Konjac starch is also used to make noodles, called shirataki, and jelly desserts.) The plain versions of ita konnyaku are white or gray in color, and seaweed is often added to make a darker, saltier variety. More colorful types may include flavoring from vegetables, citrus, or chile peppers.
Plain ita konnyaku has no distinctive flavor of its own and is used more for its texture, which is like a firm, chewy gelatin. Like tofu, konnyaku can also absorb the flavors of ingredients it is cooked with. Slices of ita konnyaku are traditionally simmered with oden and other stews, stir-fried with meat and vegetables, grilled, or served with dipping sauces. Because konnyaku is calorie-free and rich in fiber, it is often considered a health or diet food. It also shows up as a filling meat alternative in vegetarian meals; Zen priests ate konnyaku as early as the 1100s.
Up until now, we have generally eaten konnyaku in its plain, sliced form and must admit it isn't our favorite dish (although it is refreshing for summer). However, we are curious to follow our friend's suggestion and grill slices with a miso-based sauce and sesame seeds. Here are a few other recipes, and we'd love to hear any readers' suggestions!
• Konnyaku and Atsuage (Tofu) Kinpira, from Just Hungry
• Konnyaku no miso ni (konnyaku simmered with miso), from Obachan's Kitchen
• Creamy Tofu Sauce for Sweet Potatoes and Konnyaku, from Serious Eats
• Gyuudon (beef bowl) bento with konnyaku, from Just Bento
Find blocks of ita konnyaku packed in water in the refrigerated section of Japanese markets. To use, open the package (a fishy odor is normal), drain, and rinse under cool water. Parboil before cooking or serving. Any unused portion may be covered with fresh water and stored in the refrigerator for a few days.
Related: Ingredient Spotlight: Dried Kombu
(Images: Emily Ho, House Foods America)
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Konnyaku is mostly texture and not much taste, but I think it'll be great added to a stew.
view Raena's profile
What timing! I was just staring at the konnyaku packages that I picked up at the asian market, wondering what to do with them! Already a fan of shirataki noodles, so I'm excited to grill these up with miso. Thanks for sharing!
view culinaryclueless's profile
One thing Maki brings up on Just Hungry is that konnyaku is very low in both calories and other nutrients, but is filling, so it's used as a diet food. (Not totally calorie free, but mostly made up of water.) I've really never been tempted to try it.
view Kakugori's profile
There's a good recipe on just bento, i think, that's shirataki in a stir-fry [ingredients included ketchup]. One of my favorite lunch meals. And dinner meals. Or anytime meals. So delicious...
view Rosey G.'s profile
There is a diet product out there that is just konyaaku. I can't remember the name (Lipozene?), but they have "amorphophallus konjac" (the genus and species of the plant) under the name as if it is a drug! It cracks me up whenever I see the commercial.
I love those konyaaku jelly desserts.
view matchbookhymnal's profile
'member that post earlier about "I wish I could like this food more..." ?? I think I found my candidate. Not really....jellied gray anything just doesn't appeal!!
view Charlotte's profile
i really like konyaaku...it's really good in fish soup, or any clear soup
i prefer narutomaki though.
view panicgrass's profile
I'm happy to sample any food that has no calories!! haha- I'll keep an eye out for this, it's always fun to try something new.
view IzzyIzzy's profile
Growing up, I ate konnyaku in oden, tonjiru, and nishime... I don't mind eating it, but I don't go out of my way to cook with it.
I like it in shirataki form better, which we eat in sukiyaki, nabe, nikujyaga, etc.
I recently saw this (or a form of this) on the menu at Curry House in LA. The shirataki-like noodles were used in place of pasta and was covered in a creamy seafood sauce. I had mixed feelings about this, so didn't try. Wondering if anyone else has tried it...
view Azusa's profile
The easiest konnyaku recipe I always make is Boiled konnyaku Inaka (countryside) style - break konnyaku by hand (creates more surface area) then cook them with soy sauce and sugar. That's it! Serve them with shredded bonito flake or red pepper flake on top. Quick and easy side dish :)
view Mari_S_Chan's profile