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


Konnyaku to tamanegi no itameni / saute-simmered konnyaku yam cake and onion

Among a number of quick konnyaku dishes, this tastes slightly similar to sukiyaki. A nice companion with a rich punch for mild-flavored dishes.


1/2 slab (100-120 g) konnyaku yam cake
1/2 (approx. 100 g) medium onion
1 small knob ginger
1 tbsp sake & mirin (equal parts)
1/4 tsp brown sugar
1 tbsp soy sauce
1/2 tsp sesame oil (not in photo)


Slice onion into 5-8 mm.
Grate ginger.
Using a spoon, roughly cut konnyaku into small pieces.


Boil konnyaku for a few minutes, and drain.


In a small pot, heat sesame oil, and saute onion on medium heat.

When onion turns slightly translucent, add konnyaku, and saute for a few more minutes.


Add all the remaining ingredients (ginger, brown sugar, sake, mirin, soy sauce), and cook until liquid is almost gone.

Stir occasionally to prevent burning and for even flavoring.

  • Konnyaku can be shaped in any form. Tearing with fingers into smaller pieces is another common method. Use of a spoon or fingers is to obtain an uneven (not smooth) surface for better flavor absorption. When cutting into cubes with a knife, the surface of the konnyaku slab (one or both sides) is often first finely cut to make it absorb flavor better.
  • Wider onion slices will impart a stronger onion flavor at the end.
  • This dish tastes good hot or at room temperature.
  • Due to its strong flavor and liquid content, this is also a good choice for a bento box.

(Last updated: June 13, 2015)


T Cleveland said...

Delicious! I substituted liquid amino for a gluten-free version of the soy sauce and stevia for a sugar-free sweetener, and I didn't have the Mirin, but the dish was absolutely flavorful and wonderful. Thank you!

neco said...

Thank you for trying this! Great to learn that the liquid amino works as a soy sauce substitute.I will keep that in mind.