Traditional Hand knotted Konjac Recipe

Musubi Konnyaku?

Musubi konjac Noodle is made by tying each piece of shirataki noodles, which allows for better flavor absorption and makes it difficult to fall apart. It can be used for simmered dishes, hot pot, and more. Usual knotted konnyaku noodles are made with a machine however by hand knotting it, it will allow the konnyaku to be extremely soft and silky. 

Konjac Recipes

How to make:

Pepperoncino

• Slice garlic and chilli
• Boil Musubi konnyaku for 2 mins and drain 
• Stir-fry musubi konnyaku with olive oil, garlic, and chili
• Add salt to taste

Rolled cabbage 

• Boil Musubi konnyaku for 2 mins and drain 
•  Boil Chinese cabbage and squeeze out water
• Mix minced/ground pork, chopped(small dice or slice) carrot and onion, add salt and pepper 
•  Roll mixed pork with boiled Chinese cabbage and place in the pan
• Add chicken stock in the same pan and add boiled Musubi konnyaku in the pan 
• Stir-fry lightly until the pork is cooked through

Miso dengaku 

• Put red miso, water, mirin, sugar, and white sesame seeds in a frying pan and heat over medium heat until bubbling 
•  Boil Musubi kinnyaku and drain
• Put miso mixture on boiled Musubi konnyaku