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. ad
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Amazon.com : Premium Konjac Gum Glucomannan Powder | Thickening Agent - (K) Kosher ( 2 Oz) : Grocery & Gourmet Food

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.

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 (reference product) 2 g
  • spatula
  • disposable rubber gloves
  • a large pot (not made of alminium)
  • flat container (used as a mold)
INSTRUCTIONS
  • Put 1,200 mL of room temperature water and 600 mL of boiling water in a large enough pot. It should become between 30°C to 40°C, no need to check it though.
  • Add the konjac powder a little at a time, stirring well with a spatula.
  • Continue to mix for about 5 minutes until it becomes sticky.
  • Let it stand for 1 to 1.5 hours.
  • Make sure it is jelly-like and solidified.
  • Dissolve the coagulant in 100 mL of water and put it in a pot.
  • Put on rubber gloves and mix the pot well, breaking up the hardened konjac.
  • When it becomes resilient, put it in a mold to form it. Normally, the konjak thickness is approximately 3cm. Can be rolled to a ball by hand.
  • Boil water in a large pot.
  • Put the shaped konjac into it, boil it for 20-30 minutes and it is ready! Can be stored in the water used for the last boiling for about a month in the refrigerator.
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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