Easiest Way to Cook Yummy Low-Carb Chewy Stir-fried Konnyaku

Low-Carb Chewy Stir-fried Konnyaku. Great recipe for Low-Carb Chewy Stir-fried Konnyaku. I wanted a konnyaku dish that would keep well. When this is in our refrigerator, it always mysteriously disappears.

Low-Carb Chewy Stir-fried Konnyaku Dietary Fibre: not labelled Previous post Easiest Way to Make Appetizing Low-Carb Chewy Stir-fried Konnyaku. Next post Quick and Easy Recipe: Tasty Vegetarian's Crostini#starter. Like tofu, konnyaku can also absorb the flavors of ingredients it is cooked with. You can cook Low-Carb Chewy Stir-fried Konnyaku using 3 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Low-Carb Chewy Stir-fried Konnyaku

  1. Prepare 1 block of – 250 grams Konnyaku.
  2. Prepare 5 grams of Olive oil.
  3. You need 1 pinch of Salt.

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. Konnyaku (こんにゃく) is made from Konjac, a plant of the genus Amorphophallus (taro/yam family). It is cooked and consumed primarily in Japan.

Low-Carb Chewy Stir-fried Konnyaku instructions

  1. Rip the konnyaku up into pieces of the size you like. (I rip it up into about 25 pieces.).
  2. Put the konnyaku in a pan of boiling water to get rid of the odor. (If you don't mind this odor, skip this step.) Drain into a colander..
  3. Thoroughly pat the konnyaku dry with paper towels..
  4. Put the konnyaku in a heated frying pan (without oil). Stir-fry over medium heat to evaporate the moisture (about 15 minutes). Shake the frying pan several times..
  5. When the surface of the konnyaku pieces has blistered and starts to become lightly browned (and they have shrunk in size), add olive oil and salt..
  6. Keep stir frying for another 5 minutes. When all the pieces are coated with oil, it's done..
  7. When it's cooled down a bit, it's ready to eat. The texture improves if you chill it in the refrigerator. To keep this for some time, line the bottom of the storage container with paper towels..
  8. I like to dip these in soy sauce mixed with mayonnaise or wasabi. You can also try grated garlic, yuzu pepper, ponzu sauce and so on..
  9. Sprinkle with aonori, furikake, bonito flakes for a great bento side dish..
  10. If you add some soy sauce with dashi stock or mentsuyu to the konnyaku in Step 6 while it's still hot, these flavors will be absorbed by the konnyaku, giving it a different but delicious taste..
  11. If you have some deep frying oil that you won't use any more, you can try deep frying the konnyaku for about 15 minutes instead. This really improves the texture of the konnyaku. (The oil will have a lot of water in it after this though, so you should probably toss it after this one time.).

The plant is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia. Konnyaku is a wonderful food for anyone on any kind of diet – provided, of course, that you like it. I do like it – it has a very unique chewy-bouncy texture. I have described konnyaku and its noodle-shaped cousin, sharataki, before, but briefly, konnyaku is a grey to white colored, gelatinous mass which basically consists of water and fiber. Nooodle Angel Hair are uniquely textured noodles; thin, chewy, translucent, gelatinous with almost no flavor by themselves.

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