Konnyaku is a jelly like product made from the root of a yam like plant, a common ingredient in oden and sukiyaki. They are typically sold in blocks wrapped in a plastic bag, usually come in either white or brown color, depending on additional ingredients included in the production process. Nowadays, there are even green and yellow konnyaku, but I couldn’t find those varieties in Indonesia. As for the texture, I would say it resembles nata de coco or fresh squids in sashimi, so chewy and springy is the best way to describe it.
A long time ago I found a spicy konnyaku recipe from a Japanese cookbook that uses nanami togarashi to make it spicy. But fresh chilies are plentiful in Indonesia and it seems like a sin not to give it a try using those instead of nanami togarashi. Hint: you can definitely use nanami togarashi, okay? ♥
- 200 gram konnyaku (either white or brown is okay)
- 1 tablespoon oil
- 1 green chili, thinly sliced
- 1 red chili, thinly sliced
- 1½ tablespoon sugar
- 1½ tablespoon soy sauce
- 2 teaspoon sake
- 2 teaspoon mirin
- Cut konnyaku into small cubes, about 2cm x 2cm. Place the konnyaku cubes in a pot and cover with enough water to submerge by 1 inch. Bring to a boil and let boil another 2 minutes. Drain and set aside.
- Heat oil in a frying pan and sauté konnyaku for 1 minute. Add green and red chilies and stir for another 30 seconds.
- Pour the sauce into the pan and cook until the liquid is almost fully absorbed by the konnyaku, stirring every so often.
- Turn off heat and serve immediately.