Konjac recipes

Konjac Steak

Ingredients (Serves 4)

Block-shaped konjac (Ita-konjac) 400g
Yellow onion 30g
Red or yellow bell peppers 100g
Lemon 1
Garlic 1 clove
Vegetable oil, butter  
Soy sauce, red wine  
Black pepper  

Cooking method

  1. Rinse konjac and sprinkle some salt on top. Wrap the konjac in a paper towel, place a weight (about 3 kg) on top and leave for 3 hours to overnight.
  2. Chop garlic, onion and bell peppers. Sauté lightly in vegetable oil.
  3. Add soy sauce and red wine. Cook off the alcohol and place on a plate.
  4. Blot the pressed knojac and slice it into 4 pieces. Make shallow, diagonal cuts on one side in both directions to create a diamond pattern.
  5. Pour a generous amount of vegetable oil into a frying pan and heat over a low flame. Sauté garlic slices until slightly golden, then remove and drain on a paper towel.
  6. In the garlic-infused oil, pan fry the konjac with the scored side down. Turn it over and cook until both sides turn brown and crispy.
  7. Wipe up the excess oil from the pan and add soy sauce, red wine and butter. Cook for about a minute on a high flame and coat both sides of the konjac pieces with the sauce.
  8. Place the konjac on a plate and garnish with the onions, bell pepper and fried garlic slices. Sprinkle some ground black pepper. Squeeze some lemon juice on top right before serving.

Other konjac recipes

Spaghetti-Style Shirataki

Konjac Cutlets

Recipe list