I had some konnyaku that had been resting in my fridge for quite some time...It's tastier if you add a generous amount of butter. Recipe by norriku

I wanted to come up with a new recipe for konnyaku. I usually give it a Japanese flavor, so I tried giving it a western-type seasoning this time.None in particular. For 2 servings. Recipe by annnnn

-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 good to use as a filler for bentos.I think using king oyster mushrooms would give it a nice texture and be delicious as well. Cut the onions to your preference. Recipe by Yuki

I made this recipe because I discovered a good brand of locally produced konnyaku.I've edited the method of cutting the konnyaku. Recipe by Orange Day

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 revised a recipe I saw in a macrobiotic cook book.If you vary the vegetables, you can create a new dish.For preparation, rub the konnyaku with coarse salt and blanch quickly. This reduces the bitterness of the konnyaku and helps it to absorb the seasonings better. Recipe by Yuuno17

I created this recipe for my child who likes green peppers, when I needed some colours in bento.Cooking the green peppers too long will dull their nice colour. I suggest you stir-fry them for 20~30 seconds.After adding the mentsuyu, mix briefly, and turn off the heat right away. For 2~3 servings. Recipe by Asachan

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

My husband is on a calorie-restricted eating plan under doctor's orders. I wanted to give him something that was low in calories but still rich tasting, so I made this. The kimchi is chopped finely and a lot of bonito flakes are added so that the flavors penetrate the konnyaku better. I edited the recipe and changed some photos.Parboil the konnyaku to make it easier for the flavors to penetrate it, and to get rid of that odd smell.If you're using bonito flake mini-packs, use 2 to 3.Adjust the amount of soy sauce used depending on how salty the kimchi you're using is. You can add the kimchi pickling liquid too! For 2 to 4 servings. Recipe by Mitsuzou

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