Konnyaku (Karaage Style)

Konnyaku karaage

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This is a delicious konnyaku karaage recipe that will remind you of Japanese fried chicken or fried squid.


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


  1. Drain the konnyaku block and rinse under water. Pat dry and transfer to a cutting board.
  2. 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.
  3. Meanwhile, mix all the ingredients for the dipping sauce in a bowl, cover, and refrigerate.
  4. Take the konnyaku out of the freezer and rinse the pieces under water to remove the layer of ice. Drain well and pat dry.
  5. Add the soy sauce, sake, and dashi stock to a pot, stir, and turn the heat to low.
  6. Add the konnyaku slices and simmer until the liquid has evaporated. Transfer the konnyaku to a plate.
  7. Mix the kosher salt, smoked paprika and cornstarch in a bowl and set aside.
  8. Add the oil to a deep skillet and turn the heat to medium-high.
  9. 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.
  10. Transfer the fried konnyaku to a plate covered with paper towel and let cool for a minute.
  11. Serve with dipping sauce.


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.


Keywords: konjac, devil's tongue, konyaku

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