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If you are new to cooking with konnyaku, this Fried Konnyaku is a must-try! It’s crunchy, chewy, and so delicious that you will want to eat it nonstop!

Looking for more konnyaku dishes? Try these easy and flavorful recipes!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

This fried konnyaku recipe is ideal for a quick snack or appetizer with simple ingredients.
Enjoy the chewy interior and crispy exterior.
Konnyaku is rich in dietary fiber, making it a guilt-free snack choice.

Konnyaku

Konnyaku, also known as konjac, is a traditional Japanese ingredient made from konjac yam. It has a firm, gelatinous texture and is nearly tasteless, making it easy to absorb the flavors of a variety of dishes. Additionally, it is popular as a dietary food due to its low-calorie and high-fiber content.

Recipe Ingredients

You’ll need the following ingredients to make this Fried Konnyaku Recipe:

Konnyaku: You can find a block of konnyaku at a Japanese or Asian grocery store. It is gray in color and comes packaged in water.
Soy sauce, garlic, and ginger for the marinade. You can also use garlic ginger soy sauce for this recipe.
For breading, use eggs, flour (such as all-purpose, cake, or bread flour), and panko breadcrumbs for a crispy texture.

For Vegans:

For a vegan alternative to egg, create a flour-water mixture using equal parts flour and water (1:1 ratio). Dip each konnyaku piece into this mixture before coating it with panko breadcrumbs.

How To Make Fried Konnyaku: STEP BY STEP

Here are some quick visual instructions! The video and detailed ingredients and instructions are on the printable recipe card below.

Step 1

Cut the konnyaku into cubes and boil them.

Step 2

Marinate the konnyaku with soy sauce, garlic, and ginger.

Step 3

Coat the konnyaku with flour, egg, and panko.

Step 4

Fry the breaded konnyaku until golden brown.

Place the fried konnyaku on a plate and serve with your choice of dipping sauce. Tartar sauce pairs exceptionally well with it!

Recipe Tips

Making shallow cuts on the konnyaku helps the marinade soak in better.
Boiling konnyaku helps to remove any residual odor, firm up the texture, and allow the flavor to be easily absorbed.
Keep the oil at medium heat to ensure the konnyaku cooks evenly and gets a nice golden brown color without burning.

Storage and Reheating

I recommend enjoying it immediately to savor the delicious texture. However, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave when ready to eat.

What To Serve With

To complement this fried konnyaku dish, I recommend serving it with ramen noodle salad, tamagoyaki, and cabbage soup!

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Crunchy Fried Konnyaku Recipe for Snack Cravings

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Prep: 5

Cook: 10

Total: 15

Servings:

Author: Juri Austin

If you are new to cooking with konnyaku, this Fried Konnyaku is a must-try! It's crunchy, chewy, and so delicious that you will want to eat it nonstop!

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Ingredients

Instructions

Prepare the Konnyaku: Make lattice-like cuts on both surfaces of the konnyaku block, then cut it into bite-sized cubes.
Boil the Konnyaku: Bring a pot of water to a boil, add the konnyaku, and boil for 2 minutes. Drain the konnyaku and pat it dry with paper towels to remove excess moisture.
Marinate the Konnyaku: In a bowl, combine the boiled konnyaku, soy sauce, grated ginger, and grated garlic, and toss to coat evenly. Let the konnyaku marinate for at least 5 minutes.
Bread the Konnyaku: Set up three shallow bowls with flour, beaten egg, and panko breadcrumbs. Coat each piece of konnyaku in the flour, dip it in the beaten egg, and finally cover it with panko breadcrumbs.
Fry the Konnyaku: Heat oil in a frying pan over medium heat. Fry the breaded konnyaku until golden brown and crispy on all sides. Place them on a wire rack or paper towel to remove excess oil.
Serve: Place the fried konnyaku on a plate and serve them with a dipping sauce of your choice.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Making shallow cuts on the konnyaku helps the marinade soak in better.
Boiling konnyaku helps to remove any residual odor, firm up the texture, and allow the flavor to be easily absorbed.
Keep the oil at medium heat to ensure the konnyaku cooks evenly and gets a nice golden brown color without burning.

Video

Nutrition

Serving: 1servingCalories: 368kcalCarbohydrates: 28gProtein: 8g

This nutritional information is estimated and provided for general reference only.

Course: Side

Cuisine: Japanese

Keyword: fried konnyaku

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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One Comment

Juri Austin says:

Feb 6, 2025 at 11:33 AM

Thank you for visiting the comment section. Here, you can leave me feedback with a star rating. Readers like yourself may find comments helpful when making one of my recipes. I hope you love this one as much as I do!

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