How to Make Konnyaku: Japanese Konnyaku Recipe

Konnyaku is the Japanese name for the starchy tuber of the konjac plant. Konnyaku, which has been grown in China since ancient times, was introduced to Japan in the sixth century via Korea as a medicinal food. Konnyaku is high in glucomannan, a dietary fiber that gives konnyaku its texture. Today, blocks of konnyaku cakes can be found at Japanese grocery stores.

Although it is called the konnyaku potato, konnyaku is actually from the Araceae (Philodendron) family, like yams and taro. The underground tuber—sometimes incorrectly called a corm—is dried and ground into flour, which makes the toxic root safe to eat. It is then mixed with water and calcium hydroxide to form a jelly-like substance, or it is cut and packaged as konnyaku noodles, also called ito konnyaku or shirataki. Konnyaku can be either white or gray, a result of the addition of seaweed powder.

Konnyaku is useful in many different Japanese dishes, from bento boxes to sweet konnyaku fruit jellies. These Japanese foods typically feature konnyaku:

1. 1. Sukiyaki: Sukiyaki hot pot typically includes shirataki noodles made from konnyaku.
2. 2. Oden: This winter dish typically features konnyaku cooked in dashi with tofu and vegetables, sometimes flavored with miso.
3. 3. Sashimi: Sashimi konnyaku is meant to be eaten raw with wasabi and soy sauce. It has a more tender texture than cooked konnyaku and is sometimes dyed green to indicate that it has been flavored with citrus.
4. 4. Ramen: You can use shirataki noodles as a low-calorie substitute for other noodles, like ramen.