How to Cook Japanese-Style Konjac and Burdock Stir-Fry : A Healthy and Flavorful Japanese Dish

 

       Last weekend, I watched this YouTube video and tried making Japanese-style konjac and burdock stir-fry. It turned out to be a savory and slightly sweet dish with a delightful combination of crunchy burdock root and chewy konjac, pairing perfectly with rice.

       Burdock root, which is called gobo (ごぼう) in Japanese, is a long, slender root vegetable with an earthy flavor, while konjac, which is called konnyaku (こんにゃく) in Japanese, is a plant-based ingredient known for its chewy texture and low calories. Today, I’m going to share with you how to cook this delicious stir-fry.

Ingredients for 2 to 4 Servings

1 (250g, 8.8 oz) Gobo (ごぼう), Burdock Root

1 Pack (250g, 8.8 oz) of Konnyaku (こんにゃく), Konjac, Japanese Yam Cake

1 Tablespoon of Salt

2 Tablespoons of Sesame Seed Oil

3 Tablespoons of Soy Sauce

3 Tablespoons of Mirin

3 Tablespoons of Sake

2 Tablespoons of Sugar

1 Teaspoon of Hondashi

1 Red Chili Pepper (Sliced)

200ml of Water

1 Tablespoon of Roasted Sesame Seeds

1. Slice the burdock root diagonally into pieces about 5 mm thick. Soak them in water for 10 minutes to remove any bitterness.

2. Make diagonal crosshatch cuts (about 5 mm) on the konjac with a knife. This technique helps the konjac absorb flavors better when cooked. Then, cut the konjac into bite-sized pieces using a spoon.

3. Sprinkle salt over the konjac and rub it gently. This helps to remove any odor from konjac.

4. Place the konjac into boiling water and cook it for 2 minutes. Then, drain the water from the konjac. 

5. Saute the konjac in a large pan over high heat for 1 minute. 

6. Add the burdock root and sesame seed oil. Stir-fry them for 1 minute.

7. Add soy sauce, mirin, sake, sugar, hondashi, red chili pepper, and water. Simmer until the water evaporates.

8. Sprinkle sesame seeds.

9. Serve and enjoy!

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