I first tried konnyaku at IBPS (International Buddhist Progress Society) in Dallas, introduced to me by the venerables there. It was written as 蒟蒻 (jǔruò), and I had absolutely no idea what I was eating — just that it was wonderfully chewy, tasted like seafood, and unlike anything I’d had before. It’s from there that I learned how to make the konnyaku into a ribbon or butterfly shape. I encountered it again in Chengdu, this time under a different name: 魔芋 (móyù). Same plant, same idea, but the texture felt ever-so-slightly softer. I grew to love both versions.
蒟蒻 (jǔruò) vs 魔芋 (móyù) — two names for the same edible konjac plant. The konnyaku that you get from most grocery stores are Japanese style which tends to have a firmer bite; the version I had in China is a touch softer. But the flavour? Pretty much identical. Both are made from konjac, which is also behind a huge range of vegetarian and vegan “seafood” products — the chewy texture mimics squid, shrimp and scallops beautifully.
If you’ve ever snacked on 魔芋爽 (móyù shuǎng), those addictive strips of konnyaku coated in spicy mala sauce — yes, that’s konnyaku too. It also comes in powder form so you can shape it into whatever you like at home. But for this recipe, we’re using the classic block, cut into strips and threaded onto skewers (an optional but fun step).
I’ve been on a miso kick lately (you might have seen my Ginger Miso Tofu). I saw konnyaku dengaku when traveling in Japan — thick blocks of konnyaku glazed with sweet miso and grilled on skewers. It was one of those simple things that just stuck with me. This homemade version is inspired by that and the shape was inspired by a few videos from XiaoHongShu. I love this easy-to-do-at-home version where I cut the konnyaku into thin strips and thread them onto skewers. This way the sauce has more surface area to cling to. Because here’s the thing about konnyaku — it really does not want to absorb anything.
Tips for the Best Miso Konnyaku
- Don’t slice too thin — thick strips that you can bend without breaking if you are putting it on skewer, I used about 3mm. If you prefer not to make it into sticks, 1-inch blocks work great but I would score the surface lightly so the sauce has somewhere to go.
- Wash the konnyaku in salted water first, then rinse. This removes that faint ocean-y smell.
- Pat them as dry as much as you can before they hit the pan. Any moisture = oil splatter.
- When the sweet miso sauce hits the hot pan, it will splash. Use a lid. My stove is still paying the price for the times I didn’t.
How to make Miso Konnyaku
Slice the konnyaku
Cut the block into strips, about 3mm thick. Prefer blocks? Cut into 1-inch cubes and score a crosshatch on the surface. This is key — the scoring gives the sauce somewhere to sit.
Make the sauce
Mix together your miso, mirin, and sugar until smooth and glossy. That’s it. Set aside.
Thread the skewers
If using strips, fold and thread them onto skewers like you’re sewing — it makes the dish fun and gives more surface area for the sauce. Totally optional, but I love the look.
Pan-fry until lightly cooked
Make sure to pat the konnyaku dry before they go in — this is the step most people skip and then wonder why it’s splashing (me included!). Heat a pan with just a little oil and lay the skewers in. Pan-fry each side for about a minute until you start seeing slightly white/brown, cooked edges.
Brush on the sauce
Using a pastry brush, apply a thin layer of the miso sauce over the top. Cook for 1 minute, flip, brush the other side, cook for another minute. If your pieces are on the thinner side, use a very light hand with the sauce — it’s powerful. 🙂
Finish and serve
Scatter with sesame seeds and serve warm. Honestly — as easy as that.
Other dishes to try:
- Kung Pao Vegan Squid – made with konnyaku
- Ginger Miso Tofu
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Miso Konnyaku
Materials
- 250 g konnyaku block
- 2 tablespoons white miso used light miso
- 6 tablespoons mirin
- 1 teaspoon sugar
- 1 teaspoon oil for pan-frying
- 1 teaspoon sesame seeds for garnish
- Salt for washing
- Skewers
Instructions
- Slice — Cut into strips about 2–3mm thick, long enough to bend and thread onto skewers. Alternatively, cut into 1-inch blocks and score the surface lightly in a crosshatch pattern so the sauce has somewhere to go.
- Wash the konnyaku — Wash the sliced pieces in salted water, then rinse well. This removes the faint ocean-y smell. Pat completely dry with a paper towel.
- Make the sauce — Mix together the miso, mirin, and sugar until smooth and glossy. Set aside.
- Thread the skewers — Fold each strip and thread onto skewers like you're sewing through the konnyaku. This gives more surface area for the sauce to cling to.
- Pan-fry — Heat a pan over medium heat with a little oil. Add the konnyaku and pan-fry each side for about 1 minute until you see slightly white, cooked edges. Make sure they are completely dry before they go in or the oil will splatter.
- Glaze — Using a pastry brush, apply a thin layer of miso sauce over the top. Cook for 1 minute, flip, brush the other side, and cook for another minute. If your pieces are on the thinner side, go easy on the sauce — it's bold and can overpower quickly.
- Serve — Sprinkle with sesame seeds and serve warm. That's it!
Video
Notes
- The sauce ratio is 1 part miso : 3 parts mirin with a little bit of sugar. This recipe makes enough sauce for 250g of konnyaku — if using other ingredients that absorb sauce more easily, use less or it may be too salty.
- Pat dry the konnyaku after rinsing.
- When the miso sauce hits the hot pan it will splash — keep a lid nearby!
- If you are using a large pan where all the skewers fit in one go, your cooking time will be reduced quite a bit.
- Konnyaku is available in most Asian grocery stores, usually in the tofu/chilled section.
Feel free to pin the picture on your Pinterest Board for easy reference.
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