Weight-reduction plan Pleasant Sautéed Konnyaku in Teriyaki Sauce (Konnyaku Steak)

With simply 80 energy per serving, Sautéed Konnyaku in Teriyaki Sauce is an extremely scrumptious, which is nice for people who find themselves counting energy. Close to-zero-calorie konnyaku is ready rigorously to make the feel of the konnyaku firmer and meaty. The garlic infused teriyaki sauce with butter is so scrumptious.

Sautéed Konnyaku in Teriyaki Sauce is named Konnyaku Steak (こんにゃくステーキ) in Japan, saying ‘steak’ as ‘sutēki’. The phrase steak means a grilled dish of a thick lower of meat or fish. Konnyaku is a vegetable, so that you wouldn’t name as we speak’s dish a steak.

However the way in which you cook dinner a chunk of konnyaku in as we speak’s recipe is like cooking a chunk of steak and the looks is much like a sliced steak. Maybe it isn’t 100% mistaken to name it ‘Konnyaku Steak’.

Konnyaku is extraordinarily low in energy. A 250g block of konnyaku is just 25 energy and nearly all of it’s water. Konnyaku is sort of a agency jelly, nevertheless it turns into meaty when ready and cooked in a specific manner. It’s surprisingly filling, which is ideal for any dieters.

What’s in my Sautéed Konnyaku in Teriyaki Sauce

The web weight of a block of konnyaku that you could purchase at supermarkets is often 250g/8.8oz in Australia. I used a dark-coloured konnyaku block as an alternative of a whitish block, as a result of the cooked konnyaku turns into darkish in color and resembles a sliced steak.

The salt is used to take away extra water from the konnyaku.

Teriyaki Sauce

Though I name it Teriyaki Sauce, it’s a Westernized wealthy teriyaki sauce with garlic and butter in it.

The best way to Make Sautéed Konnyaku in Teriyaki Sauce

Earlier than sautéing konnyaku, you’ll want to scale back the water throughout the konnyaku in order that it takes on a meaty texture when cooked. For a similar motive, I halved the thickness of the konnyaku and lower it into 8 small rectangle items.

Put together Konnyaku

1. Lower a block of konnyaku into 2 crosswise, then slice them to make 4 skinny sheets with half the unique thickness.
2. Rating either side of every konnyaku piece in a crisscross sample, then halve every bit.
3. Sprinkle salt over the konnyaku items, then microwave them to extract moisture out of them. Pat dry.

By halving the thickness of your konnyaku, you may take away the jelly-like texture when it’s cooked. The explanation why I halve the block crosswise earlier than making 4 skinny sheets is that making skinny sheets from the unique block is sort of a problem. It’s simpler to deal with a small block to do it.

Scoring the floor of konnyaku permits higher flavour penetration. I halved the scored items in order that I can decide up every bit with chopsticks. In case you are serving it with a knife & fork, you may truly serve a big piece.

Sauté Konnyaku

1. Dry roast the konnyaku items within the frying pan.
2. Add butter and garlic to the pan and sauté the konnyaku items till barely browned.
3. Add soy sauce, mirin, and ginger to the pan, shortly combine, then flip the warmth off.
4. Place the sautéed konnyaku items on a serving plate, drizzle the sauce within the pan over the konnyaku.

Because the quantity of sauce is sort of small, it will be important to not go away the pan too lengthy on the recent cooktop. I decreased the warmth earlier than including the sauce to the pan, then turned the warmth off after 5-10 seconds.

I made this Konnyaku Steak for Nagi not too long ago. She was initially a bit sceptical as a result of she is aware of the feel and the unique flavour of konnyaku. Nicely, it truly doesn’t have a lot style. However after one chunk into my Konnyaku Steak, she received hooked on it. She was so excited to learn the way low the calorie of 1 serving was.

I hope you attempt my Konnyaku Steak. You may develop into hooked on it as properly.

Yumiko

Weight-reduction plan Pleasant Sautéed Konnyaku in Teriyaki Sauce (Konnyaku Steak)

With simply 80 energy per serving, Sautéed Konnyaku in Teriyaki Sauce is an extremely scrumptious, which is nice for people who find themselves counting energy. The garlic infused teriyaki sauce with butter is so wealthy and scrumptious.

Remember to see the part ‘MEAL IDEAS’ under the recipe card! It offers you an inventory of dishes that I’ve already posted and this recipe that may make up an entire meal. I hope it’s of assist to you.

Recipe Kind:

Appetiser, Predominant, Facet

Delicacies:

Japanese

Key phrase:

weight-reduction plan meals, konnyaku recipe, vegetarian

Serves: 1 or 2 as a principal

Writer: Yumiko

Elements (tbsp=15ml, cup=250ml)

• 1
  pack
  konnyaku
  (250g/8.8oz, notice 1)
• ¼
  tsp
  salt

Teriyaki Sauce

• 10g/0.4oz
  butter
• 1
  clove
  garlic
  thinly sliced
• 1
  tbsp
  soy sauce
• 1½
  tbsp
  mirin
• 1/8
  tsp
  grated ginger

Serving

• Child spinach salad
• Tomato wedges

Directions

1. Halve the block of konnyaku crosswise. Then halve every block making two skinny konnyaku sheets with half the unique thickness (notice 2).

2. Utilizing a pointy knife, rating shallow diagonal cuts in a crisscross sample on either side of every konnyaku piece (notice 3).

3. Halve every konnyaku piece crosswise once more, making 8 rectangle items.

4. Sprinkle salt all around the konnyaku items and go away for quarter-hour (notice 4). Then pat dry with kitchen paper, wiping off the salt as a lot as doable.

5. Place the konnyaku items on a microwave-safe plate, with out overlapping. Microwave them for 1 minute, then pat dry the konnyaku items (notice 4).

6. Warmth a non-stick frying pan over excessive warmth (no oil).

7. Place the konnyaku items on the pan and cook dinner for about 1½ minutes, till the underside of the konnyaku begins blistering (notice 4).

8. Flip them over and cook dinner additional 1½ minutes.

9. Scale back the warmth to medium and add butter and garlic slices to the pan.

10. Sauté the konnyaku items within the butter and garlic, turning over sometimes till either side of the konnyaku get barely burnt.

11. Scale back the warmth to low, add the remainder of the elements to the pan, and shortly combine earlier than turning the warmth off (notice 5).

12. Maintaining the pan on the cooktop with residual warmth, flip the konnyaku items over, coating them with the thickened sauce. Take away the pan from the warmth.

13. Switch the konnyaku items to a serving plate. Scrape off the sauce with the garlic slices and put it over the konnyaku items.

Recipe Notes

1. Konnyaku is available in a pack with liquid. The web weight of the konnyaku pack bought at supermarkets and Asian grocery shops in Australia is often 250g/8.8oz and the thickness of the konnyaku is about 2.5cm/1″.

You’ll typically discover dark-coloured konnyaku and whitish konnyaku bought at grocery shops/supermarkets. I used the dark-coloured block as a result of it resembles a sliced steak when cooked with the garlic infused Teriyaki Sauce with butter.

2. It is likely to be simpler to halve the thickness in case you place the lower aspect down on a chopping board and slice it vertically from the highest, as an alternative of slicing it horizontally (see the photograph displaying vertical slicing within the part, PREPARE KONNYAKU)).

3. See the photograph displaying the crisscross sample within the part, PREPARE KONNYAKU.

4. Sprinkling salt, microwaving, and cooking with no oil  is completed to take away some water from the konnyaku. This can make the feel of the konnyaku.

5. You solely have to cook dinner 5-10 seconds earlier than turning the warmth off. The quantity of the sauce is so small that it will burn in case you left it on for for much longer.

6. Vitamin per serving, assuming 2 servings.

serving: 151g energy: 82kcal fats: 4.2g (5%) saturated fats: 2.6g (13%) trans fats: 0.2g polyunsaturated fats: 0.2g monounsaturated fats: 1.1g ldl cholesterol: 11mg (4%) sodium: 74mg (3%) carbohydrates: 11g (4%) dietary fibre: 4.6g (16%) sugar: 5.3g protein: 0.8g vitamin D: 0mcg (0%) calcium: 12mg (1%) iron: 0.3mg (1%) potassium: 38.2mg (1%)