Thursday, October 27, 2011

I Show You How: Konnyaku Twists

My family loves miso soup as a fast comfort food, but like salad, miso soup is best when you change up the goodies.
Our favorite goodies include:
shiitake mushrooms
edamame
soba noodles
wakame
hijiki
dehydrated daikon
tofu
and now konnyaku



Konnyaku is the ultimate diet food. The whole block of konnyaku (found in the tofu section) is about 5 calories, probably because it's about 97% water. The rest of it is ground konnyaku corms (in English they say it's yam, but it's closer to taro than to yam) and calcium. Don't be afraid of the texture. It's a firm, gelatinous, tasteless substance, but when it's made into noodles (shirataki) or sliced up and put into brothy dishes like sukiyaki or miso soup.

It's packed in water, so like shirataki noodles, rinse it first or the smell is a little off putting.

Japanese food is about appealing to all the senses, so although you could just cut up the konnyaku and put it in the food (like above), it's much more appealing to take a couple seconds to make the fancy cut.

Cut the slice of konnyaku in the center leaving space on the two sides (enough so it will twist without breaking apart)



Take one end and feed it through the center
As long as the initial piece is thick enough, the konnyaku will hold its shape in the broth and like a sponge, it will take on the flavor of the liquid.

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