In Japanese cuisine, konnyaku (蒟蒻/菎蒻; こんにゃく), konjac or devil’s tongue is often used in dishes such as oden and tonjiru (pork miso soup). It is made from konjac (elephant) yam (not the common yam we know).
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It is usually mottled grey (sometimes white) with a firm, gelatin texture. Although somewhat tasteless, it absorbs the flavour of the soup/stew well. Its noodle-counterpart is called shirataki (白滝/しらたき) or ito konnyaku (糸蒟蒻) and typically used in sukiyaki.
Konnyaku is popular as a “diet food” as it has almost no calories or carbohydrates, while being very high in fiber and filling at the same time. The composition is roughly 97% water with 3% glucomannan (non-soluble fiber). My fridge is now never without it ;)
To get rid of the strange odour (if it bothers you), the block is usually being blanched, or par-boiled for about 10 minutes, before being added to the casserole.
In Singapore, you can buy this at Japanese supermarkets (chiller section): Meidi-Ya, Isetan Scotts, Sakuraya or Cold Storages (selected).