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 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 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

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 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

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

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

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

This is a recipe I learned from my mother.Recipe by Yuuyuu0221.

This is a staple macrobiotic recipe. Our family's version is easy to make.It helps to keep your intestines in shape. It's very effective against constipation, hemorrhoid and hernia.Make sure not to over-soak the hijiki! Squeeze it out tightly after soaking and the flavoring ingredients will penetrate it well. The soaking water may have some grit in it, so don't use the water at the bottom of the bowl. Adding aburaage is also tasty. Recipe by Piyonofu

This is a great dish for people on diets.The longer you marinate konnyaku, the better it will taste because the flavour will get absorbed. You can marinate it for a whole day. It will also be good to pour on some more sauce after pan-frying Sprinkle with green onions or sesame seeds as toppings if you'd like. Recipe by Picchii

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