Konnyaku with Miso Sauce

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

Konnyaku is a jellied yam cake that may come in different colours depending on the added ingredients. It has little taste on its own, but is commonly used in Japanese cooking for its springy texture.

High in dietary fibre with almost zero calories, it is a popular choice among weight watchers.


  • 250 g (9 oz) konnyaku

Miso Sauce

  • 1 tsp sesame oil
  • 2 Tbsp red miso
  • 2 Tbsp sake
  • 1 Tbsp raw sugar
  • 1 tsp lemon juice


Prepare the miso sauce by heating sesame oil in a saucepan. Lower heat and add red miso, sake and sugar. Stir to mix well until sugar is dissolved and set aside. When it is cooled, add lemon juice and mix well.

Rinse konnyaku and knead firmly. Cut into 1-cm (½-in) thick slices.

Boil a pot of water and add in konnyaku pieces. Simmer for about 5 minutes. Remove and pat dry with a towel.

Arrange on 4 individual serving plates and serve with the miso sauce spooned over.