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.

Incidentally, cheese, sesame tofu, etc. solidify for a different reason. For more details, please click here.

The Science of Solidifying - How Cheese and Tofu Solidify

Llet's take a look at some of the foods that are solidified, such as cheese, tofu, and konjac. Do you know the mechanism how they harden?

pieceofoishi.com

2021.11.09

You can also find recipes using konjac here.

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Articles of "konjac".

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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.

Cook ModePrevent your screen from going dark

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

• 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.
  
• Tofu, cheese, konjac, how do these foods solidify?

  

  The Science of Solidifying - How Cheese and Tofu Solidify

  Llet's take a look at some of the foods that are solidified, such as cheese, tofu, and konjac. Do you know the mechanism how they harden?

  pieceofoishi.com

  2021.11.09

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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