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 had a huge block of konnyaku left over! I love cumin, so I made this recipe referring to the ginger spice stir fry for avocado.Be careful, cumin is easily burnt.I used a big block of konnyaku. If you use a normal size, it might be fine to halve the seasoning ingredients.I use normal blended miso, not white or red. Recipe by John Lee Cooker

I simply adore konnyaku.Cutting the konnyaku and daikon into bite-sized pieces makes them easy to eat and absorbs the flavor more easily.It also looks quaint. Recipe by Ochamaru

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

It's easy and made in no time...but so good!Eat up the iriko and dried shiitake mushrooms too.Watch out! People might fight over them since they're so delicious!It's important to wash the konnyaku with salt and to boil it before hand, to remove the odor.The iriko (dried sardines) make a big difference in flavor!Add a little bit of dried shiitake mushrooms too.This goes so well with rice! For 1 konnyaku block's worth. Recipe by pegupepepe

This recipe is not particularly special, but it's our family's regular dish.Adjust the quantity of ginger and seasonings to your liking.Konnyaku takes long time to absorb flavour, so reduce the cooking liquid well to concentrate the flavor. Recipe by Yagirinonegichan

Make burdock and konnyaku in to a rich tasting dish by stir frying.The point is to add sake, sugar and soy sauce in order, and mix them well. Finally pour the vinegar to complement. In my family, after serving for kids, I add the red chilli pepper for adults. Recipe by LaLaHappy1

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

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..

-This used to be in my bento boxes a lot when I was growing up.-Depending on the size of the konnyaku pieces, the flavors may be rather strong. Please adjust the amount of soy sauce, starting by adding a scant tablespoon and tasting before adding more.-Take care not to stir-fry the beef for too long.-You can find konnyaku that doesn't need to be parboiled these days. However, even if you use that kind make sure to evaporate the moisture on them completely at Step 4. The flavors will penetrate it easier that way.-Try using pork instead of beef. In that case be sure to cook it thoroughly.-It's just a bit spicy, and great as a drinking appetizer for dad. For 2 servings. Recipe by putimiko

This is a family favorite.Stir-fry slowly and patiently. Add some oil if there's not enough.The oyster sauce is used as a hidden flavor. You can omit it, but the flavor will be richer with it. You can add garlic to taste if you like. For 3 to 4 servings. Recipe by mmmmmio