Diet Friendly Sautéed Konnyaku in Teriyaki Sauce (Konnyaku Steak)

Method13 steps · about 28 min

1. 1

   Step 1: Drain the konnyaku block (1) and halve it crosswise. Cut each half through its thickness to make four sheets, each half as thick as the original block.

   Uses 1 plain konnyaku block, 250 g net weight

2. 2

   Step 2: Score shallow diagonal lines in a crisscross pattern on both faces of each sheet, taking care not to cut through.

   Uses Four thin konnyaku sheets

3. 3

   Step 3: Halve each scored sheet crosswise to make eight rectangular pieces.

   Uses Four scored konnyaku sheets

4. 4

   Step 4: Sprinkle the ¼ tsp salt over all eight pieces and leave for 15 minutes. Pat them dry with kitchen paper, wiping off as much salt as possible.

   Salt-rest konnyaku · 15 minUses Eight scored konnyaku pieces · ¼ tsp salt

5. 5

   Step 5: Arrange the pieces on a microwave-safe plate without overlapping. Microwave for 1 minute, then pat dry again.

   Uses Salt-rested and wiped konnyaku pieces

6. 6

   Step 6: Heat a non-stick frying pan over high heat without oil.

7. 7

   Step 7: Place the dried konnyaku pieces in the hot dry pan. Cook for about 1½ minutes until the bottoms begin to blister.

   Uses Microwaved and dried konnyaku pieces

8. 8

   Step 8: Turn the pieces over and cook the second face for about 1½ minutes.

   Uses Konnyaku with first face blistered

9. 9

   Step 9: Reduce to medium heat and add the 10 g butter and garlic slices around the konnyaku.

   Uses Dry-seared konnyaku pieces · 10 g butter · 1 clove garlic, thinly sliced

10. 10

    Step 10: Sauté in the garlic butter, turning occasionally, until both faces of the konnyaku are lightly browned.

    Uses Konnyaku in melted garlic butter

11. 11

    Step 11: Reduce to low. Add the soy sauce (1 tbsp), mirin (1½ tbsp) and grated ginger (⅛ tsp), mix for only 5–10 seconds, then turn off the heat.

    Uses Browned konnyaku in garlic butter · 1 tbsp soy sauce · 1½ tbsp mirin · ⅛ tsp grated ginger

12. 12

    Step 12: Briefly turn the pieces in the sauce using the cooktop’s residual heat until coated and the sauce thickens. Remove the pan from the cooktop promptly so the small amount of sauce does not burn.

    Uses Konnyaku with the complete small teriyaki sauce

13. 13

    Step 13: Divide the eight pieces between two plates. Scrape the thickened sauce and garlic slices from the pan over them. Serve with the optional baby spinach salad and tomato wedges if desired.

    Uses Completed konnyaku with thickened garlic-butter sauce · Baby spinach salad to serve, optional · Tomato wedges to serve, optional