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 1/4 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.
Instructions
- Place the konnyaku balls in a pan with 300 cc. (10 oz. or 1 1/4 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.
Recipes (PDF 125.4KB)