Konjac recipes

Konjac Cutlets

Ingredients (Serves 4)

Block-shaped konjac (Ita-konjac) 500g
Sugar 30g
Eggs 2
Wheat flour and panko (Japanese bread crumbs)  
Tonkatsu sauce  
Salt and pepper  

Cooking method

  1. Cut the block of konjac into 1 cm thick slices and place them in a plastic bag. Add sugar and massage for a few minutes.
  2. Remove them from the bag and rinse with water.
  3. Blot the konjac slices dry on a paper towel and place them in a bowl.
  4. Separate the eggs into whites and yolks. Beat the egg whites. Take 2 tsp of the egg whites and add them to the bowl. Season the konjac slices with salt and pepper, and mix by massaging well.
  5. Dredge the konjac slices with wheat flour, then dip them in remaining egg mixture and coat with panko. Deep fry in heated oil.
  6. Remove from pan when golden brown. Serve with warmed tonkatsu sauce.

Other konjac recipes

Spaghetti-Style Shirataki

Konjac Steak

Recipe list