Photograph of the finished Konnyaku dengaku

Japan · Thạch konnyaku nướng miso

Konnyaku dengaku

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Konnyaku jelly Konnyaku jelly 3.1 lb
  • Photograph of Miso paste Miso paste 8.5 oz
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Cooking sake Cooking sake ⅓ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.1 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.4 oz

Method

  1. 1 Cut konnyaku jelly into strips and score both sides with squares.
  2. 2 Boil konnyaku for 5 minutes and drain the water to remove the characteristic limey smell of the jelly.
  3. 3 Boiling and discarding the water is mandatory; if not boiled, the dish will have a strong, unpleasant smell and be difficult to eat.
  4. 4 Toast konnyaku sticks in a dry pan for 5 minutes until the surface is slightly dry.
  5. 5 Dry roasting the jelly reduces its moisture content so that the miso sauce can adhere to the grooved surface.
  6. 6 Skewer the skewers, brush with miso sauce simmered with mirin, sake, and sugar, grill for 3 minutes, and sprinkle with sesame seeds and Sichuan peppercorns.

With an appliance

  • Oven 28 min

    Replace step 6: spray with miso-coated konnyaku oil, place on a rack at 230 degrees for 7 minutes, and flip after 4 minutes; the sauce will coat evenly, reducing the spiciness but without a direct smoky flavor.

Start cooking