Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, low-carb chewy stir-fried konnyaku. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Great recipe for Low-Carb Chewy Stir-fried Konnyaku. I wanted a konnyaku dish that would keep well. When this is in our refrigerator, it always mysteriously disappears.
Low-Carb Chewy Stir-fried Konnyaku is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Low-Carb Chewy Stir-fried Konnyaku is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook low-carb chewy stir-fried konnyaku using 3 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Low-Carb Chewy Stir-fried Konnyaku:
- Prepare 1 block - 250 grams Konnyaku
- Make ready 5 grams Olive oil
- Get 1 pinch Salt
Dietary Fibre: not labelled Stir-Fried: Konnyaku and Shirataki goes very well in saucy Asian-style stir-frys like pad thai. For fried dishes not using a sauce such as a hash, I would marinate the Konnyaku in stock first. Like tofu, konnyaku can also absorb the flavors of ingredients it is cooked with. Slices of ita konnyaku are traditionally simmered with oden and other stews, stir-fried with meat and vegetables, grilled, or served with dipping sauces.
Steps to make Low-Carb Chewy Stir-fried Konnyaku:
- Rip the konnyaku up into pieces of the size you like. (I rip it up into about 25 pieces.)
- Put the konnyaku in a pan of boiling water to get rid of the odor. (If you don't mind this odor, skip this step.) Drain into a colander.
- Thoroughly pat the konnyaku dry with paper towels.
- Put the konnyaku in a heated frying pan (without oil). Stir-fry over medium heat to evaporate the moisture (about 15 minutes). Shake the frying pan several times.
- When the surface of the konnyaku pieces has blistered and starts to become lightly browned (and they have shrunk in size), add olive oil and salt.
- Keep stir frying for another 5 minutes. When all the pieces are coated with oil, it's done.
- When it's cooled down a bit, it's ready to eat. The texture improves if you chill it in the refrigerator. To keep this for some time, line the bottom of the storage container with paper towels.
- I like to dip these in soy sauce mixed with mayonnaise or wasabi. You can also try grated garlic, yuzu pepper, ponzu sauce and so on.
- Sprinkle with aonori, furikake, bonito flakes for a great bento side dish.
- If you add some soy sauce with dashi stock or mentsuyu to the konnyaku in Step 6 while it's still hot, these flavors will be absorbed by the konnyaku, giving it a different but delicious taste.
- If you have some deep frying oil that you won't use any more, you can try deep frying the konnyaku for about 15 minutes instead. This really improves the texture of the konnyaku. (The oil will have a lot of water in it after this though, so you should probably toss it after this one time.)
Because konnyaku is calorie-free and rich in fiber, it is often considered a health or diet food. Get access to hundreds of low-carb videos, meal plans and practical guides. Keto chicken stir-fry with shirataki noodles. Asian fast food at its best, in the comfort of your own kitchen. Konnyaku appears in oden, a type of Japanese stew filled with all kinds of goodies, and various types of soup.
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