Low-calorie konnyaku transforms into an astonishingly meaty dish! Fragrantly grilled konnyaku, perfectly intertwined with a special sauce, perilla, and garlic chips, creates an exquisite "Konnyaku no Tataki" that pairs wonderfully with drinks or rice, and is a delightful viral recipe masterpiece for those on a diet.
Ingredients
Main Ingredients (2 servings)
- Konnyaku (Konjac) 250g
- Perilla leaves 5
- Garlic 2 cloves
Seasonings
- Sesame oil 1 tbsp
- Salt and pepper to taste
- [A] Soy sauce 4 tsp
- [A] Vinegar 2 tsp
- [A] Japanese mustard 6cm
- [A] Black pepper to taste
- [A] MSG(Ajinomoto) (MSG) 4 dashes
- Black pepper to taste (for finishing)
Steps
- Peel 2 cloves of garlic.
- Slice the garlic.
- Remove the hard parts from 5 perilla leaves, roll them up, and julienne them.
- Add a few drops of water to the cut perilla leaves to make them crisp. Pro Tip! Soaking perilla leaves in water helps them stay crisp and preserves their aroma.
- Take the 250g konnyaku out of the bag, rub it by hand in lukewarm water to remove any odor. Pro Tip! The odor of konnyaku can be removed by rubbing it in lukewarm water.
- Wipe off the moisture from the washed konnyaku with a paper towel.
- Make diagonal crisscross cuts on one side of the konnyaku. Make similar cuts on the other side. Pro Tip! Making crisscross cuts on both sides allows the sauce to coat it better and increases its fragrant crispness when grilled.
- Heat 1 tbsp sesame oil in a frying pan, add the sliced 2 cloves of garlic, and sauté over medium-low heat to make garlic chips.
- Once the garlic chips turn brown, remove them.
- In the same frying pan, using the remaining sesame oil, sprinkle salt and pepper to taste on both sides of the scored konnyaku.
- Grill the konnyaku over high heat until both sides are crisp and slightly charred. Remove any garlic bits that might burn.
- Once both sides of the konnyaku are crispy and browned, turn off the heat and transfer it to a cutting board.
- In a bowl, combine [A]4 tsp soy sauce, [A]2 tsp vinegar, [A]6cm Japanese mustard, [A]black pepper to taste, and [A]4 dashes MSG(Ajinomoto) (MSG). Mix well, crushing the mustard as you go, to make the sauce.
- Thinly slice the grilled konnyaku.
- Arrange the thinly sliced konnyaku on a plate and pour the prepared sauce over it.
- Scatter the julienned perilla leaves, squeezed of excess water, over the konnyaku.
- Generously top with the reserved garlic chips.
- Finally, sprinkle with black pepper to taste and serve.
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