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 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

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

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 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

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

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

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

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

-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

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

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