Konnyaku Steak
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 4 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 320 ml water
- 10 g konjac flour
- 0.4 g calcium hydroxide (slaked lime), Ca (OH) 2, in food quality
- 40 ml water
- 2 cloves garlic, chopped
- 4 teaspoon teriyaki sauce
- 1 tablespoon sugar, alternatively sweetener
- 2 tablespoon sesame seeds, toasted
- Oil for frying
Print Recipe
Pin Recipe Instructions
- If you are lucky enough to get Konnyaku in the block, you can save yourself these first steps.
- Dissolve 10 g of konjac powder in 320 ml of water and bring to the boil, stirring constantly, until it takes on a gel-like consistency and then leave to cool for about half an hour.
- Meanwhile, stir 0.4 g of slaked lime with 40 ml of water. This is added to the konjac gel and vigorously stirred in.
- The mass is poured into a square can, smoothed out and allowed to cool.
- After 30 minutes, add some cold water to the jar and remove the gel from the edge with a knife. Turn the can over and let the solid block boil gently for about half an hour.
- Then you can either let the pot cool down, the Konnyaku stays in the boiling water in the refrigerator for 5 - 6 days, or you can continue to use it straight away.
- To do this, cut the block into thin slices, dice, or, as I did, cut into slices, cut in the middle and roll one end through the slot from the outside, then it looks pretty twisted.
- Mix the teriyaki sauce with the chopped garlic and sugar or the corresponding amount of sweetener in a small shot, marinate the konnyaku in it for at least two hours, stir in between.
- I usually let it steep overnight, then the taste is more intense afterwards.
- Finally, fry the Konnyaku in a non-stick pan with a little oil and sprinkle with roasted sesame seeds.
- Note: Fried konnyaku has been consumed in Japan for many years. In terms of ingredients, the basis is identical to the more well-known Shirataki noodles. It is a filling, almost calorie-free side dish for salads or soups.
- Since Konnyaku is very tasteless on its own, you can give it many different flavors by varying the marinade.
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