Konnyaku Steak

Ingredients for 3 servings:

• 320 ml water
• 10 g konjac flour
• 0.4 g calcium hydroxide (slaked lime), Ca(OH)2, food grade
• 40 ml water
• 2 clove(s) garlic, chopped
• 4 tsp teriyaki sauce
• 1 tbsp sugar, alternatively sweetener
• 2 tbsp sesame seeds, roasted
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

fried, vegan, low-calorie

If you’re lucky enough to get hold of konnyaku in a block, you can skip these initial steps. Dissolve 10 g of konjac powder in 320 ml of water and bring to a boil, stirring constantly, until it takes on a gel-like consistency. Then let it cool for about half an hour. Meanwhile, mix 0.4 g of slaked lime with 40 ml of water. Add this to the konjac gel and stir vigorously. The mixture is poured into a square container, leveled, and cooled. After 30 minutes, add a little cold water to the container and use a knife to loosen the gel from the edge. Turn the container upside down and let the solid block simmer gently for about half an hour. You can then either let the pot cool down—the konnyaku will keep in the boiling water in the refrigerator for 5-6 days—or you can use it straight away. To do this, slice the block into thin slices, dice it, or, as I did, slice it, make a lengthwise cut in the middle, and then fold one end through the slit from the outside. This gives it a pretty twisted look. In a small bowl, mix the teriyaki sauce with the chopped garlic and the sugar or the appropriate amount of sweetener. Marinate the konnyaku in it for at least two hours, stirring occasionally. I usually let it marinate overnight; the flavor is more intense then. Finally, brown the konnyaku in a non-stick pan with a little oil and sprinkle with toasted sesame seeds. Note: Fried konnyaku has been eaten in Japan for many years. The basic ingredients are identical to the more familiar shirataki noodles. It is a filling, almost calorie-free side dish for salads or soups. Since konnyaku on its own is very neutral in flavor, you can give it many different flavors by varying the marinade.