The innovative texture of “chijimi®konnyaku” is made through our in-house original production method that uses 100% domestic konnyaku root. We delicately made this konnyaku through our original method of taking over 5 days in its making. We are confident that our konnyaku that comes with a high quality texture being created through a rich use of time, is sure to serve as a premium side dish for Washoku cuisine. We came up with this new and innovative taste that is sure to stir up your appetite for more... You can also use it for various cooking such as hot-pot, boiled food, dip it in a noodle soup, stir fry, deep fry and many more!
Dried Type
Since the conventional konnyaku is made by 97% water, it is typically regarded as a very heavy ingredient. Living up to its name, our “Kanso Chijimi konnyaku (dried type)” is a dried type konnyaku. It is light and convenient. You can use it for all kinds of cooking.
Raw type
When compared to regular konnyaku, our “Kanso Chijimi konnyaku (raw type)” absorbs the flavor well and is much tastier. It can be used for various cooking such as hot pot, boiled dish, stir fry, deep fry, etc.
［Ingredients for 2-3 servings］
½ packet dried konnyaku, 1/3 carrot, 1/3 burdock root,
1 tbsp. sesame oil
【A】1 tbsp. sake, 2 tsp. sugar, 1 tbsp. soy sauce,
1 tsp. toasted sesame seeds
［Directions］
- Julienne the carrot, cut the burdock root into long thin shavings and soak in water.
- Heat sesame oil in a frying pan, stir-fry (1). Once the oil evenly coats the vegetables, add [A] and dried konnyaku and cook for about 5 minutes, constantly stirring.
- Sprinkle with toasted sesame seeds to finish.
［Ingredients for 2 servings］
½ packet dried konnyaku, a small tin of tuna, ½ cucumber,
salt and pepper to taste, 2 tbsp. mayonnaise
［Directions］
- Soak the dried konnyaku in plenty of water for about 5 minutes,
drain and dry off the residual moisture. - Cut the cucumber into half-circle slices.
- Add the konnyaku (1), cucumber (2) and tuna in a bowl,
dress them with mayonnaise and season with salt and pepper.
［Ingredients for 2 servings］
1 packet dried konnyaku, ½ garlic clove (minced), 2 chili peppers,
¼ onion (minced), ½ tin tomato (200g), small amount of basil,
1 bay leaf, 1 tbsp. olive oil, salt and pepper to taste, grated cheese.
［Directions］
- Heat olive oil in a frying pan and fry the garlic, chili pepper and onion.
- When the onion softens, add the tin of tomato, basil, bay leaf and dried konnyaku, and cook for about 10 minutes. Season with salt and pepper.
- Serve it in a bowl and sprinkle with grated cheese.
［Ingredients for 2 servings］
½ packet of dried konnyaku
【Ａ】：1 tbsp. water, 1 tbsp. sake, 1 tbsp. mirin, 1 tbsp. soy sauce,
1 chunk ginger (grated), 1 tbsp. vegetable oil, desired accompaniment.
［Directions］
- Add [A] to a frying pan, bring it to a boil and add the dried konnyaku.
- Simmer at medium heat until the stock evaporates.
- Add vegetable oil and stir-fry. Serve it on a plate with the desired accompaniment.
［Ingredients for 4 servings］
180 ml rice, 1 packet dried konnyaku, 80g chicken, 30g carrot,
30g burdock root, small amount of spring onion shoots.
【Ａ】：150ml water, 2 tbsp. soy sauce, 1 tbsp. mirin
［Directions］
- Rinse the rice, soak it in water for about 30 minutes and drain in a colander.
- Cut the dried konnyaku pieces in thirds with a pair of scissors.
- Cut the chicken into small pieces, cut the carrot into 3cm length juliennes, and cut the burdock root into long thin shavings.
- Add [A] to a pot and heat, add (2) and (3) and cook for about 3 minutes.
- Pour 4 into a colander to separate the stock and cooked ingredients.
- Add rice (1) to the rice cooker pot, pour in the stock (5), and add water up to the required amount shown by the tick mark for 180ml of rice.
- Top the rice with the cooked ingredients (5), turn on the rice cooker. Once cooked, fold the rice to blend in the cooked ingredients.
- Serve it in rice bowls and sprinkle with finely chopped spring onion shoots.
［Ingredients for 2 servings］
200g sukiyaki beef, ½ packet dried konnyaku, 1/3 block of grilled tofu, 4 shiitake, 1 stalk green onion,
sukiyaki sauce as required, beef fat as required, 2 eggs
［Directions］
- Heat the beef fat in a sukiyaki pot, grill the beef and add the sukiyaki sauce.
- Add the dried konnyaku with the other ingredients, and enjoy whatever is cooked first by dipping it in beaten egg.
［Ingredients for 2 servings］
½ packet dried konnyaku
【Ａ】：1/2 tbsp. light soy sauce, ¼ tsp. sugar, 1 tsp. ground sesame seeds
［Directions］
- Soak the dried konnyaku in plenty of water for 5 to 10 minutes.
- Combine the seasonings [A].
- Toss the drained and towel-dried (1) in (2).
［Ingredients for 2 servings］
½ packet dried konnyaku, 200ml sugar syrup, 2 tbsp. mashed sweet bean paste (tin), fruits (tin) as desired.
［Directions］
- Cut the dried konnyaku into thirds with a pair of scissors and soak them in plenty of water for 5 to 10 minutes.
- Add towel-dried (1) in a bowl, pour over the syrup and garnish with fruits and mashed sweet bean paste.
［Ingredients for 2 servings］
100g minced pork, 1/3 clove garlic (minced), 1/3 chunk ginger (minced), 3cm green onion (minced),
1 tbsp. sesame oil, ½ packet dried konnyaku, 200ml Chinese chicken stock.
【Ａ】： 2 tbsp. red miso, 1 tbsp. soy sauce, 1 tsp. sugar, ½ tsp. doubanjiang,
small amount of spring onion shoots.
［Directions］
- Heat sesame oil in a frying pan and fry the garlic, ginger and green onion.
- When they release aroma, add the pork and fry until cooked.
- Add the Chinese chicken stock to (2), add the dried konnyaku and simmer for about 5 minutes.
- Add the seasonings [A] to (3) and simmer for further 5 minutes.
- Serve it in a dish and sprinkle with finely chopped spring onion shoots.