I was inspired by the konnyaku in oden. When it sits in the refrigerator after cooking, the liquid soaks in and really makes it delicious, so I wanted to take advantage of that.You can also simmer it in a pot. In that case, heat it over medium-low heat for about 10 minutes.The umeboshi is salty, so adjust the amount of salt depending on the amount of umeboshi you use. Recipe by Raby

This is my mother in law's recipe.The konnyaku will taste better and lose its distinctive odor if you boil and drain it first. For 2 servings. Recipe by rriioo

I thought konnyaku would go well with chikuwa.After turning the heat off, let it cool for the flavors to meld. You do not have to cover with a lid on while cooking. For 2 to 3 servings. Recipe by Bakazoku

I had a lot of burdock root, so I made a healthy dish with konnyaku.Adjust the amount of ingredients to your liking. Recipe by annnnn

This is a simple dish that I often make. I made it for old-times sake. As for the green onions used in the finishing touch, I definitely recommend using it if you don't hate them. They do the job well.Cook it all at once over a strong heat. This is a recipe that is eaten for its fragrance rather than for its flavor. Garlic burns easily, so I added it after dry-roasting the konnyaku. For 2 servings. Recipe by Tsuiterusatochan

I was looking for recipes to eat lots of konnyaku, and I thought of this recipe.Boil the konnyaku to remove the smell.It tastes better with more soy sauce! Recipe by EnjoyKitchen

Konnyaku is cheap! I always buy it...It is sweet and spicy, so it goes well together with rice and sake . It gets really spicy if you add in a whole chili pepper, half a pepper might suffice. You can also omit the red pepper and use ichimi or shichimi chili powder instead .The sesame will stick to the konnyaku when cooking if there is water remaining, so it is a good idea to squeeze out the water with a paper towel. Recipe by Iku..

I wanted to make an easy and tasty recipe with konnyaku.It will brown easily if you don't move the pan too often. If you like it spicy, add ra-yu hot sesame oil while you're cooking. Recipe by Kakoriruma

Scoop the sauce with a spoon, and spread it with the back of the spoon to decorate the plate as shown in the top photo.Frying the konnyaku to a crisp boosts the flavor. Recipe by Oonuki san

This recipe comes from one that I saw in a recipe book. Since then, I've often made this as a side dish at home.Adjust the flavoring to your preference. It tastes better if you fry until it starts to sizzle. If you reheat it, it will become crispy and hard, but it's still good. Recipe by Chibatama

I wanted a konnyaku dish that would keep well. When this is in our refrigerator, it always mysteriously disappears.In Steps 4 to 6, the konnyaku will make a big crackling sound, but it won't jump out of the frying pan.You can make this while you're doing something else (like washing dishes), so although it takes time, it doesn't take a lot of effort.Use sesame oil or whatever oil you like. Recipe by Mrs. ookara

I'm really into konnyaku steak right now. I through COOKPAD recipes, books, and magazines, and made various versions, but I wanted to make something more steak-like. Cutting the lines into the surface makes the konnyaku more tender and allows the flavor to seep through to the center easily, which makes it doubly delicious.Make sure to mix the yakiniku sauce with the konnyaku very well. Recipe by Haruuraran