HOW DO I COOK KONNYAKU?

DO i just boil it with dashi. like add it in and wait for water to boil and when it boils then i noe its done or do i add it in when it boils and then i add in and how long do i wait before i know its doneHOW DO I COOK KONNYAKU?
konnyaku comes packed in water - no wonder, since they are mostly water anyway. Open the package in a bowl or over the sink. The water will smell slightly odd usually; drain it all away. Rinse the konnyaku in cold water, then blanch in boiling water for about a minute and drain well before using.



Konnyaku can either be cut up into cubes or slices, or torn apart into rough chunks with your hands. The torn chunks are good for putting into soups or stews, since the rough surfaces help to absorb more flavor. For stir-frying, saut茅eing and such the cubes or chunks allow for more surface to be in contact with the hot pan.



The longer konnyaku cooks, the more it takes on flavors. It's like a sponge.



The easiest way to try konnyaku is to put some small pieces into a well flavored soup or stew. Putting some chunks into miso soup is a good place to start - just be sure to cook the konnyaku in the dashi stock for a while, so the flavors can penetrate.



Since konnyaku is almost zero-calorie, high fiber and very filling. But since it has no significant nutrients other than fiber, be sure not to overuse it.



If you're serving konnyaku to kids (if they'll eat it...) make sure that the pieces are small enough, and that they chew it well, before attempting to swallow. This was a problem a few years ago with sweet konnyaku jellies that could get stuck in the throat - since konnyaku is so glutinous it was considered to be a choking hazard. (Konnyaku jellies nowadays are manufactured in smaller or different shapes to avoid this.)



Recipe: Stir-fried konnyaku with tuna and garlic chives





I rather like konnyaku that's been stir-fried or saut茅ed. It will brown up a little bit in whatever oil you are using, and take on the flavor of the oil besides. I've used a combination of sesame oil and (gasp) butter. Here I have used a can of tuna instead of bonito flakes, which I might use normally, but you can use any kind of flavorful protein instead (ground beef may be good..) The garlic chives (nira), which are available at Asian groceries, add a lot of flavor too.



This whole thing is about 400 calories in total, very low-carb, and yields at least 4 servings. It's very filling indeed, and a great one-dish lunch. (Since I'm not following a low-carb regimen I add a cup of rice or something to this.)



1 1lb or 450g pack of grey or white konnyaku, pre-prepared following the directions above

1 Tbs. butter

1 Tbs. dark sesame oil

1 small can of water-packed tuna

1 large bunch of garlic chives (nira), or substitute green onions and add a couple of cloves of garlic

About 2 cups of bean sprouts

Dried red pepper flakes

Soy sauce

Salt and pepper

Cut up the konnyaku into slices, and dry the surface well with a paper towel. Cut the garlic chives into approximately 10cm/4 inch pieces. Drain the can of tuna very well and flake. Wash the bean sprouts.



Preheat a wok. Once it's very hot add the konnyaku to the dry pan. It will make squeaky noises as it dries up on the surface. Add about 2 tablespoons of soy sauce, and half the butter and sesame oil, and saut茅 until the pieces are a bit brown on the ouside and the liquids are absorbed.



Add the red pepper flakes (as little or as much as you like), and the rest of the butter and sesame oil. Add the tuna, then add the vegetables. Stir fry until the vegetables are done. Season with salt, pepper and a bit more soy sauce to your taste.