Konnyaku (Karaage Style)
This is a delicious konnyaku karaage recipe that will remind you of Japanese fried chicken or fried squid.
- Prep Time: 10 minutes
- Cook Time: 2 hours passive time + 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 2 servings 1x
- Category: Side
- Method: Pan frying
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Units
Scale
- 250g block of konnyaku, white color preferably
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 2 tablespoon dashi stock or kombu dashi stock for vegan
- 1/8 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- 3 tablespoons cornstarch or potato starch
- 3 tablespoons vegetable oil or grapeseed oil
Dipping sauce
- 1/4 cup mayonnaise or vegan mayonnaise
- 1/4 teaspoon dijon mustard
- 1/4 teaspoon honey, optional
- 1 cornichon, finely chopped
- Ground black pepper, to taste
Instructions
- Drain the konnyaku block and rinse under water. Pat dry and transfer to a cutting board.
- Slice the konnyaku into ½-inch thick pieces and place them on a tray covered with non-stick foil or parchment paper, one next to another, leaving a little space between them so they don’t touch. Freeze for 2 hours.
- Meanwhile, mix all the ingredients for the dipping sauce in a bowl, cover, and refrigerate.
- Take the konnyaku out of the freezer and rinse the pieces under water to remove the layer of ice. Drain well and pat dry.
- Add the soy sauce, sake, and dashi stock to a pot, stir, and turn the heat to low.
- Add the konnyaku slices and simmer until the liquid has evaporated. Transfer the konnyaku to a plate.
- Mix the kosher salt, smoked paprika and cornstarch in a bowl and set aside.
- Add the oil to a deep skillet and turn the heat to medium-high.
- When the oil is hot (wait about 2 minutes), dip each konnyaku slice in the cornstarch and smoked paprika mixture and add it to the skillet. Cook on each side for 2 to 3 minutes, until golden brown.
- Transfer the fried konnyaku to a plate covered with paper towel and let cool for a minute.
- Serve with dipping sauce.
Notes
This recipe is best enjoyed as soon as it comes out of the pan. The coating will lose its crispiness after a couple of hours so I don’t recommend saving it for later.
Nutrition
- Serving Size: 1 serving (with dipping sauce)
- Calories: 286
- Sugar: 0.7g
- Sodium: 567.4mg
- Fat: 24.3g
- Saturated Fat: 12.6g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 13.1g
- Fiber: 2g
- Protein: 1.2g
- Cholesterol: 9.6mg
Keywords: konjac, devil's tongue, konyaku
Find it online: https://pickledplum.com/konnyaku-karaage/
