I wanted to make a healthy and filling meal for my children.When cutting the konnyaku, the flavors will soak better if you use a serrated steak knife. Since it will not taste good unless the sweet flavor seeps in, add the ingredients after adding in the ingredients (add the chili peppers last to preserve the color). Recipe by Norimakitamago

I'm trying to come up with different teriyaki sauce recipesWhen you use a lot of katakuriko, the burdock root pieces tend to stick to each other, but they'll separate after you add the sauce. Recipe by meg526

I made a healthy simmered dish.I usually stop simmering burdock roots while they are still pretty crunchy to enjoy their texture, but if you prefer them to be softer, please add more water and continue simmering them for longer.Keep an eye on the pan as it simmers with the lid on that it doesn't over-cook and burn. For about 3 servings. Recipe by Mokobu- mama

I changed the burdock tsukudani that I always make into shigureni-style, and added konnyaku. Recipe by FarmersK

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 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

My beloved daughter loves this dish!Since the sauce has miso, keep simmering over low heat only. Otherwise it will burn. If you want to cut down on the cooking time, use a pressure cooker. For 2 servings. Recipe by Ha-tannookkasan

The burdock root pickles I bought were delicious, so I made my own.After experimenting a lot, I settled on this recipe.Only cut as many of the burdock roots as you are going to eat, and leave the rest to marinate. They will continue to absorb the seasonings (if they get to the stage where you feel you don't want the flavor to get any stronger, pour off the liquid and return to the fridge).Step 3 might be a bit of a pain, but pounding the roots one by one means that they crack evenly and thus absorb the same amount of flavor when soaked. Recipe by ai mama

This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite.The burdock root should weigh about 230 g unrinsed with skin on, and 200 g after prepping. It's important to preserve the "bite" of the burdock root, so be careful not to over cook in Step 2. Recipe by Nanaiku

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

I normally make a quick kimpira burdock dish but one day I received high-quality burdock roots. I didn't want to waste by making my standard dish, so I took the time to make this delicious kimpira. Since then this recipe has been our regular in my family. This is a very good recipe so please have a try!!*At Step 2, you can boil water on the stove and make dashi stock in a saucepan. Taste the dashi first and if you think it might be too strong, the taste in the resultant dish will be perfect. *Adjust the amount the chili pepper to your liking. For 2-3 servings. Recipe by Maa-a

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