I love konjac (konnyaku). It’s chewy and firm, easily prepared, and with a texture that makes it really fun to eat. And because it’s a plant-based jelly, it’s also high in fiber, vegan, and surprisingly low in calories! (only 10 calories per serving).
One of my favorite ways of preparing konjac is cutting them into “steaks” and simmering them in a dark sweet soy sauce glaze. And you only need just 4 ingredients and 10 minutes to make it, thanks to my secret shortcut sauce recipe 🙂
Keep reading to see how you can make these easy konjac steak recipes at home.
If this is the first time you’ve heard of Konjac (Konnyaku), it’s basically a plant-based jelly packed with soluble dietary fiber called Glucomannan that’s often used in Japanese cuisines. It is very high in water content therefore very low in calories. The texture is very firm and chewy. Konjac doesn’t really have a flavor of its own, so it pairs well with anything as long as the sauce is delicious. The secret sauce that I use for my konjac steaks is the infamous unagi (sushi) sauce.
Ingredients Used to Make This
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Unagi sauce (aka sushi sauce, or eel sauce) – is basically a sweetened soy sauce that’s been brewed down to a thick and glossy glaze. Unagi sauce has a perfect combo of sweet and salty flavors, as well as umami (savory). I use this sauce for almost everything, whether it be to braise salmon, to add in sushi rolls, in stir fry, etc. Forget Teriyaki sauce, THIS is my secret ingredient for making konjac steaks taste FREAKIN’ AMAZING. You can purchase unagi sauce from Amazon, here. I actually buy in bulk because I use it so much. Here’s the bulk link, here
- Honey or Brown Rice Syrup
- Small Asian peppers – such as Shishito Peppers . But you can also use other small green peppers such as serrano peppers. If you don’t like spicy, omit these peppers altogether!
- Konjac Block– You can find Konjac blocks in most Asian grocery stores in the refrigerated section (near tofu). More about it below!
What is Konjac?
What is Konjac / Konnyaku jelly? Well, it is a jelly made from a plant called Konjac. It is enriched with soluble dietary fiber known as Glucomannan, and the jelly is about 96% to 97% water. It is super low-calorie count and has an ideal chewy and firm texture to complement both savory and sweet dishes.
More Konjac Recipes
How to Make
Easy 10-minute Konjac (konnyaku) Steak
Wash the konjac block in water, then slice to about 1/2 to 3/4 inches thick pieces (TIP: soak the konjac in vinegar water for a few minutes if you find the konjac smell unpleasant)
Use a sharp knife to score diagonal cuts in a crisscross pattern on just ONE side of each konjac piece. Be careful not to cut through the konjac.
Repeat for other slices
In a wok or skillet, heat the unagi sushi sauce over medium heat. Add honey, or brown rice syrup.
Place the konjac pieces (scored sides down) on top of the sauce, and let simmer for about 5 minutes.
Turn over the konjac steaks to the other side. Add the Asian peppers, then let simmer for another 5-10 minutes, or until most of the liquid has evaporated, and the sauce has thickened.
Let cool slightly before removing konjac pieces from the pan. Enjoy!
Recipe Variations and Optional Add Ins:
- You can also serve these steak slices in wooden toothpicks or skewers, like below!
How to Store
- It’s best to consume these immediately after making, but you can store the cooked konjac in the fridge for 3-5 days in an airtight container.
- Konjac steaks are NOT suitable for freezing.
- Konjac has a wierd fishy smell that might make first time konjac eaters wary. To get rid of the smell somewhat, you can also boil the konjac in water, or soak them for a few minutes in vinegar water.
See More Konjac Recipes HERE
Easy Konjac Steaks in Sweet Soy Sauce
- 1 block konjac block
- 1/3 cup unagi sushi sauce
- 2 Tbsp honey or brown rice syrup
- 5 small Asian peppers, such as shishito peppers
- Wash the konjac block in water, then slice to about 1/2 to 3/4 inches thick pieces
- Use a sharp knife to score diagonal cuts in a crisscross pattern on just ONE side of each konjac piece. Be careful not to cut through the konjac.
- In a wok or skillet, heat the unagi sushi sauce over medium heat. Add honey, or brown rice syrup.
- Place the konjac pieces (scored sides down) on top of the sauce, and let simmer for about 5 minutes.
- Use chopsticks or tongs to carefully tun over the konjac steaks to the other side.
- Add the Asian peppers, then let simmer for another 5-10 minutes, or until most of the liquid has evaporated, and the sauce has thickened.
- Let cool slightly before removing konjac pieces from the pan. Enjoy!