All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Gobo to konnyaku no pirikara irini / spicy saute-simmered burdock root and konnyaku yam cake

A chunky kinpira-type dish full of fiber.  The contrast between firm gobo and chewy konnyaku makes this dish quite satisfying.  A great companion for plain rice or drinks!


10-15cm gobo burdock root (60 g in photo)
1/2 slab konnyaku yam cake (120 g in photo)
100 cc dashi
2 tsp sake
2 + 1/2 tsp soy sauce
1/2 tsp brown sugar
1/2 to 1 red chili pepper (slices)
1 tsp sesame oil (not in photo)


Rangiri diagonally cut gobo, and soak in cold water to prevent discoloration.
Drain after 5 minutes.


Tear konnyaku into 2 cm cubes with hands, and boil for 1 minute.



In a pan, heat sesame oil, and saute gobo on medium heat for 1-2 minutes.
Add konnyaku, and saute for another few minutes.


Add dashi, sake, soy sauce, brown sugar and red chili, and simmer until liquid is almost gone.

  • If as much as one red chili is used, the spiciness lingers for a long time after eating. If unfamiliar with the spiciness of  Japanese red chili peppers, starting with 1/2 chili or less is advisable. 
  • Instead of tearing konnyaku with your hands, you can use a spoon and cut konnyaku into small lumps. Both methods give konnyaku an uneven surface that helps it absorb flavor.
  • Sprinkle toasted white sesame seeds (photo at right) for additional taste, texture and aroma.
  • Also tastes good when cool.
  • Keeps in the fridge for several days.

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