I loved this dish since I was a kid. I could eat it with a lot of rice.I sometimes add chikuwa fish cake or burdock fish cake. I added meat so that my husband would eat well.If you cook the sauce too long, it's going to be too salty, so be careful.I twisted konnyaku for this recipe but you can simply treat the konnyaku like I did in this recipe.) Recipe by putimiko

-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

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

This is one of my mother's signature recipes. I've been eating it since childhood.I recommend using raw potato konnyaku if you can get it.The butter really is the key to the flavor, so be sure to use it.Tarako varies a lot in saltiness, so adjust the seasonings depending on how salty the one you have is. Recipe by Poron526

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

King oyster mushrooms (eringi) have such an interesting texture. I combined them with konnyaku, which I also love, to enjoy that texture.Be sure to parboil the konnyaku to get rid of its odor. In addition, be sure to stir fry it well in the beginning. This ensures that it will absorb flavors well. For an easy to make amount. Recipe by Junchan

This is a great tasting colorful pork dish. The great thing is you can substitute many different vegetables. Whatever you have in the refrigerator.

It's an easy stir-fry that I made with whatever I had lying around (lol). This dish is low-budget and low in calories.There aren't any hints in particular. Recipe by annnnn

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

I wanted to make a quick and easy simmered dish.Satoimo (taro) and konnyaku are foods which require no prepping. Recipe by Marimy

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