Have you ever munched on a chewy jelly-like texture konnyaku?
Konnyaku usually serves in Japanese or sometimes Korean food as side or ingredients that will be added in their dishes...
Konnyaku is made from a plant - Konnyaku Potato. It is a marvellous health food among Japanese - contains 97% of water and 3% of dietary fiber which made them nominated as a wonder natural food for most Japanese...
Konnyaku can be easily found in most asian grocery in Sydney. You will see different types of konnyaku sell in the market - blocked (available in 250 gr and 500 gr); noodle types (popular named "Shirataki" or "Miracle Noodle"); white or blackish colour...
Konnyaku is popular among active dieters, becauce they are rich in minerals and provide almost no calories for consumer (note that there is still few calories contains in a block of 250 gr Konnyaku). It will expand after consuming, and keep them feeling full without indulging the extra un-wanted calories...
There are a lot of health benefits have been found in this wonderful health food - it can normalises the level of choloesterol; prevents high blood pressure and normalises the level of sugar in the blood... WOW!!
Some people might not be able to accept this tasteless Konnyaku. However there are lots of way to consume this wonderful health food. Surprisingly, Konnyaku absorb flavour easily in any kind of dishes. So, why don't include konnyaku as a part of your healthy diet : )
I decided to make Konnyaku as a refreshing side-dish...
Carrot, Corn and Konnyaku Salad
Serve 4 (as sides)
250 gr blocked Konnyaku
200 gr Sweet corn Kernels, juice removed (canned)
1 small Carrot, diced
1 tbsp Sesame Oil
2 tbsp Light Soy Sauce
Dash of Pepper
Corriander for garnish (optional)
- Gently remove konnyaku from its packaging, drained
- Slice konnyaku (approx 1 cm thick)
- Cut a length in between konnyaku slices (be careful not to seperate them, we just want to create a space for twisting)
- Gently twist konnyaku by grabbing one of the end of konnyaku and go through the "space" that we have created - i adapted from here
- Toss konnyaku with sesame oil, light soy sauce and pepper, set aside for 15 minutes (or you can leave them over night in a air tight container)
- Meanwhile diced carrot and bring to boil until soft enough
- Drain corn kernel from its packaging
- Toss together - carrot and corn with konnyaku
- Garnish with corriander
- Serve Cold