‘Kimpira’ Konnyaku (Konjac)
‘Kimpira’ Konnyaku (Konjac)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, ‘kimpira’ konnyaku (konjac). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

‘Kimpira’ Konnyaku (Konjac) is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. ‘Kimpira’ Konnyaku (Konjac) is something which I’ve loved my whole life. They’re nice and they look wonderful.

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. The plant is native to warm subtropical to tropical.

To get started with this recipe, we have to prepare a few ingredients. You can have ‘kimpira’ konnyaku (konjac) using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make ‘Kimpira’ Konnyaku (Konjac):
  1. Make ready 1 block (250 g) Konnyaku (Konjac)
  2. Get 1 teaspoon Sesame Oil
  3. Prepare 2 tablespoons Soy Sauce
  4. Take 1 tablespoon Mirin
  5. Make ready 1/2 Sugar *OR 1 tablespoon
  6. Get 1/8 teaspoon Chilli Flakes *optional
  7. Take Shichimi (Japanese Chilli Spice Mix) for topping *optional

El konjac o konnyaku es un ingrediente muy utilizado en cocina japonesa y que creemos que os va a encantar. Apenas tiene calorías y es muy rico en fibra. Konnyaku is about as close to a zero-calorie food as you can get. Konnyaku (こんにゃく) is a rubbery and somewhat flavorless food that appears in certain Japanese dishes.

Instructions to make ‘Kimpira’ Konnyaku (Konjac):
  1. Rinse Konnyaku Block, slice thinly (4-5mm thin), make a slit in centre, insert one end into the centre slit, then flip over.
  2. Boil Water in a saucepan, cook Konnyaku pieces for 1-2 minutes, then drain.
  3. Heat Sesame Oil in the saucepan, return the drained Konnyaku pieces, add all other ingredients except Shichimi (Japanese Chilli Spice Mix), cook over medium heat until the sauce is gone.
  4. Sprinkle with some Shichimi (Japanese Chilli Spice Mix) and serve.

It has a consistency that's like a cross between a rubber sole and Jell-O that gives your teeth. Konnyaku, is the Japanese term for the root vegetable (plant) or yam cake, also known as konjac, konjak, konjaku, devil's tongue, or elephant yam. To me, konnyaku is a vegetable that was as. Konnyaku コンニャク - Devil's tongue/konjac plant; specifically, a brown. -Konnyaku cocok dikonsumsi untuk diet karena kandungan kalorinya hampir nol dan tidak mengandung gula dan protein. Ia juga sama sekali tidak mengandung lemak dan kolesterol.

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