How to Make Konjac with Konjac Powder

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Konjac is an essential part of the Japanese diet.
Its unique texture and healthiness are quite difficult to replace with other ingredients. And there are only a few places where you can buy konjac overseas. However, if you have konjac flour, you can make it yourself.
Amazon.com: Pure Konjac Gum [Glucomannan Powder] ⊘ Non-GMO ❤ Gluten-Free ☮ Vegan ✡ OU Kosher Certified - 50g/2oz : Grocery & Gourmet Food
Amazon.com: Pure Konjac Gum ⊘ Non-GMO ❤ Gluten-Free ☮ Vegan ✡ OU Kosher Certified - 50g/2oz : Grocery & Gourmet Food
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Easy to Make Konjac

In fact, it is very easy to make konjac. You can make quite a lot of konjac from a small amount of konjac powder, but if you keep it in the water in which you boil it, you can store it for about a month.

It takes time, but the process itself is not very complicated. The best part is that the freshly made konjac is much more tasty than the store-bought konjac.

Why Konjac Solified

In a word, the mechanism of konjac solidification is “colloidal salting out”.

Glucomannan, the main ingredient of konjac, forms a colloid (hydrophilic colloid) when dissolved in water. This colloid is stable and cannot be easily solidified. Therefore, a strong basic coagulant is added to solidify the konjac. This method of precipitating the hydrophilic colloid by adding a large amount of electrolyte is called salting out.

You can also find recipes using konjac here.
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How to Make Konjac with Konjac Powder

Sheet konjac is not easily found abroad. If you make it from konjac powder, you can make a lot at once and store it for a month. Above all, it is delicious.
Prep Time30 mins
Rest Before Cook2 hrs
Cook Time30 mins
Rest After Cook3 hrs
Servings10 sheets
INGREDIENTS
  • cold water 1200 mL
  • boiling water 600 mL
  • konjac powder (reference product) 50 g
  • water 100 mL
  • coagulant (or baking soda) 2 g
  • spatula
  • disposable rubber gloves
  • a large pot (not made of alminium)
  • flat container (used as a mold)
INSTRUCTIONS
NOTES
Shirataki is sold as a gluten-free noodle, but I don’t see konjac in the market. Then it’s best to make it yourself. I like it better than commercial konnyaku because it’s less harsh and can be made in large quantities at one time. I feel like I’m making a craft or playing in the mud rather than cooking.
If you add hijiki, aonori or powdered red pepper, you can add color like commercial konnyaku.
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  1. Ki says:

    Thank you kindly for this helpful and playful explanation. I loved your pictures and concise communication.

  2. Thank you very much! I’m glad to hear that you like it a lot:)

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