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

1. Place the konnyaku balls in a pan with 300 cc. (10 oz. or 1 1/4 cups) soy sauce.
2. 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.
3. If desired, season with a bit of Japanese mustard when eating.

Recipes (PDF 125.4KB)