• 1 block (220g) - Yutaka Black Konnyaku
  • 200g - Daikon (giant white radish or mooli), peeled and diced into 3cm cubes.
  • 1 tsp - Salt
  • 2 tsp - Vegetable oil


  • 2 tbsp - Yutaka Soy Sauce
  • 2 tbsp - Yutaka Cooking Sake
  • 1 tbsp - Yutaka Mirin
  • ½ tbsp - Light muscovado sugar (or other brown sugar) a pinch of salt
  • ¼ tsp - Shichimi (Japanese seven spice) or sliced fresh chilli
  • 1 tsp - Chives, finely chopped


1. Fill a saucepan with water and bring to the boil.

2. Add the daikon and cook for 7-8 mins until tender. Remove from the pan and set aside. You can use the same water for the konnyaku.

3. Sprinkle the konnyaku with the salt and rub it into the entire surface. Boil for 3 mins.

4. Score both sides of the konnyaku with a sharp knife in a fine criss-cross pattern (this helps to absorb the sauce). Cut the konnyaku into 3cm cubes.

5. Heat the oil in a frying pan over a high heat.

6. Place konnyaku and daikon cubes in the pan and stir until the konnyaku is sizzling loudly.

7. Reduce heat to medium and add the soy sauce, cooking sake, mirin, sugar and salt. Stir until the liquid has evaporated.

8. Garnish the konnyaku and daikon with shichimi and chives.

The recipe is supplied by Atsuko's Kitchen

Piri Piri Konnyaku

Piri Piri Konnyaku

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