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Konnyaku balls cooked in Soy Sauce
Ingredients (serves 4)
20 konnyaku (konjac) balls or 2 konnyaku cakes (diced)* (about 450 g. or 16 oz.)
300 cc. (10 oz. or 1 ¼ cups) soy sauce
karashi (Japanese mustard)
*Before you use konnyaku cakes, put them in a pot, cover with water and bring them to a boil. Then drain, cool and cut.
- Place the konnyaku balls in a pan with 300 cc. (10 oz. or 1 ¼ cups) soy sauce.
- Cook on medium heat until they come to a boil, then reduce heat to low. Cook for 1 hour while stirring occasionally to prevent burning.
- If desired, season with a bit of Japanese mustard when eating.
Recipe (PDF 125KB)