Konnyaku Nimono (Simmered konjac)

Konnyaku Nimono (こんにゃくの煮物)

What kind of dish is Konnyaku Nimono (Simmered konjac)??

This dish is made by simmering konjac in soy sauce and sugar. Chili peppers are used to add a flavor accent.

Konjac is a very healthy ingredient, but it’s also chewy and satisfying, making it a great dish for dieters.

It can be stored in the refrigerator for about a week, but freezing it will change the texture, so we don’t recommend it.

What kind of food is konnyaku(konjac)??

Konnyaku is a processed food made from the konnyaku potato, and has been popular in Japan since ancient times.　

My grandmother’s house was in the very countryside, and every year, konnyaku potatoes were cultivated and harvested in the fields in that area, and each household processed them into konnyaku.　

Konnyaku potatoes are said to be a relatively difficult vegetable to cultivate and store for long periods of time. Therefore, there are very few ordinary households that make konnyaku by hand these days. In large factories, it is common to manufacture konnyaku using konnyaku potatoes that have been processed into powder.　

Konnyaku potatoes have such a strong stimulant that even a small bite makes your mouth tingle, so you cannot eat them just by boiling or baking them like other potatoes.　

The true identity of this stimulant is oxalic acid and calcium oxalate. To remove this, calcium hydroxide and sodium carbonate are now used.　

Interestingly, both oxalic acid and calcium hydroxide are substances called “Aku = Lye” in Japan.　

I take my hat off to the wisdom of our ancestors, who used lye to remove the lye.　

The jiggy texture that is characteristic of konnyaku is due to the dietary fiber called konnyaku mannan contained in konnyaku.　

After the lye is removed, the konnyaku potatoes turns into a jelly-like form using the coagulating action of mannan.

Incidentally, konnyaku made from konnyaku potato is gray in color. However, modern konnyaku has a whitish appearance because it is made from konnyaku potatoes that have been processed into powder.　

This time, we will use ita konnyaku, which is formed into a square shape.　

There are also various other types, such as ito konnyaku (thin string-like), tama konnyaku (ball-shaped), and sashimi konnyaku, which is eaten raw.　

Why is it necessary to remove the Lye from konjac?

Konnyaku potato, which is the raw material of konjac, contains lye. Furthermore, the calcium hydroxide used to harden konnyaku also contains lye.

There is no harm in eating the lye, but it may leave a harsh konnyaku flavor. Harsh flavor is one of the senses of taste.The harsh flavor has a feeling close to bitterness, but in some cases it makes you feel uncomfortable.

To make delicious konjac dish, it is essential to remove the scum from the konnyaku. The harshness can be removed by boiling or placing it in water and heating it in the microwave for a few minutes.

Recently, there are konjac products that do not require this process, so you can use that product.

INGREDIENTS : Konnyaku Nimono (Simmered konjac) (4SERVINGS)

Konjac (300g)
Soy sauce (30g)
Sugar (5g)
Mirin (15g)
Sake (30g)
Dashi stock granules (3g)
Chili pepper (1)
Water (200g)

How to make Konnyaku Nimono (Simmered konjac)

Cut off all four sides of the konjac.
Cut thick konjac in half.
Make a grid pattern on one side of the konjac.
Fill a pot with boiling water, add the konjac, and boil for 1 minute. This process is called “Akunuki.”
Put all the ingredients in a pot and simmer.
Turn off the heat when there is still a little moisture remaining.