Healthy and Delicious Konnyaku Steak Recipe

5 from 1 vote

Learn to make a tasty and healthy Konnyaku Steak recipe bursting with savory flavors—a perfect choice for adding more dietary fiber to your daily meals!

Looking for more konnyaku recipes? Try my Fried Konnyaku or Konnyaku Dengaku!

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

Why You Will Love This Recipe

This konnyaku steak recipe provides a good amount of dietary fiber.
You can enjoy the meat-like texture without feeling heavy.
Easily customize with a variety of toppings and seasonings.

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 Konnyaku Steak:

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.
Oil: Use any cooking oil of your choice.
Butter and Garlic: These add a rich flavor. If you’re vegan, substitute the butter with vegan butter or omit it.
Scallions: For the topping. Spring onions or green onions work just as well.
Soy Sauce, Mirin, and Sake: These seasonings create a perfect balance of savory and sweet flavors for the sauce.

How To Make Konnyaku Steak: 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

Slice the konnyaku and boil them.

Step 2

Cook the konnyaku slices until slightly golden brown.

Step 3

Add butter and garlic.

Step 4

Add sake, mirin, and soy sauce, and cook until the sauce thickens.

Transfer the cooked konnyaku slices to a serving plate and top generously with chopped scallions. Enjoy this flavorful and tasty konnyaku steak!

Recipe Tips

Making shallow cuts on the konnyaku helps the sauce soak in better and gives the steaks a tastier flavor.
Boiling konnyaku helps to remove any residual odor, firm up the texture, and allow the flavor to be easily absorbed.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat in the microwave until warm.

What To Serve With

To complement this konnyaku steak, I recommend serving it with steamed vegetables, pickled cucumber, and brown rice for a balanced meal!

Variations

You can customize the sauce as you like. Here are some variations you can try:

Add a spicy kick by incorporating a teaspoon of chili paste or sriracha into the sauce.
If you love teriyaki sauce, add a tablespoon of sugar or use your favorite teriyaki sauce for a sweet and savory twist.
Add a splash of citrus juice (like lemon or yuzu) and a bit of grated ginger for a light and refreshing taste.

Your Questions Answered

What is konnyaku made of?

Konnyaku is a processed product made by grating konjac yams and solidifying them using water and a coagulant. It has a gel-like texture and is a gluten-free, plant-based ingredient.

Can konnyaku be frozen?

Konnyaku contains a lot of water, so freezing it isn’t ideal. Freezing causes the water to expand and change its texture when thawed, making it shrink and become rubbery.

Can you eat konnyaku raw?

It’s ok to eat it raw. However, konnyaku has a distinct odor, and cooking helps to enhance its flavor and remove this odor.

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I hope you enjoy this Konnyaku Steak! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!