Garlic Konnyaku

Name: Garlic Konnyaku
Yield: 1 serving
Cuisine: American
Ingredients: 1 Konnyaku; 1 heaped tablespoon or 15 grams Butter or margarine; 3 cm tubed garlic (1 1/2 tsp grated fresh garlic); 2 tsp or 1 cube Consommé soup stock; 1 Salt and pepper

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

1 serving

1Konnyaku
1heaped tablespoon or 15 grams Butter or margarine
3 cmtubed garlic (1 1/2 tsp grated fresh garlic)
2 tspor 1 cube Consommé soup stock
1Salt and pepper

Saved

Steps

1

Cut the konnyaku in half to half the thickness, then cut it into 1 cm cubes. Boil for about 2 minutes, remove the scum, and drain in a colander.
2

Heat some butter in a frying pan and fry the konnyaku from Step 1 on high heat. Once the water has evaporated, add the garlic. While stirring, thoroughly fry the konnyaku until browned.
3

Add the consommé granules to the frying pan in Step 2. Quickly add in 1 tablespoon of water (not listed in ingredients), and fry thoroughly. If using a consommé cube, put it in the pan and when it softens, crush it with the spatula before adding the water.
4

Fry completely until it begins to sizzle. Add salt and pepper to taste, and it's done!
5

With konnyaku noodles: Remove the scum, fry the konnyaku until the water evaporates and add the flavoring. After adding the consommé you should be able to cook these noodles without burning them, even without adding any water.
6

With white konnyaku noodles: The same as the stringed konnyaku. You can make them without burning them even without adding adding water. You can cut them however you want. I like to eat them long like noodles.
7

I referred to YusuYusu's recipe "Notch the Konnyaku Easily and Quickly with a Fork!".
https://cookpad.wasmer.app/us/recipes/143638-how-to-score-konnyaku-easily-and-fast-with-a-fork

How To Score Konnyaku Easily and Fast With A Fork!
8

I found that using 1 cube of consommé made the flavor strong and almost thick. Using the granules gives a more moderate taste, but both are good! It's low sodium.