Ingredients
Scale
- 1 (8-ounce / 225-g) block plain konnyaku (konjac yam cake), packed in water; follow package prep directions
- 2 scallions (about 30 g), finely chopped
- 1 small garlic clove (about 3 g), finely grated
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon fresh lemon juice, plus extra wedges to serve if desired
- 1 teaspoon unseasoned rice vinegar
- 2 teaspoons reduced-sodium tamari, labeled gluten-free if required
- 1/8 teaspoon fine salt, plus more only if needed
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon neutral cooking oil, such as canola oil, for searing
- 1 teaspoon toasted sesame oil, for the topping
- 1 teaspoon sesame seeds, for garnish
Instructions
- Drain and rinse the konnyaku. If the package directs you to boil it first, follow those directions, then cool completely. Pat dry and seal the whole block in a freezer-safe bag. Freeze solid for at least 8 hours or overnight.
- Place the sealed bag in a bowl of cold water for about 30 to 45 minutes, changing the water as needed, until the block is just soft enough to slice safely. Do not force a knife through a hard frozen center.
- Cut diagonally into roughly 1/4-inch (5-mm) slices. Score one side lightly in a crosshatch pattern without cutting through. Allow any still-firm pieces to finish thawing, then press each slice firmly between paper towels until very dry.
- In a small bowl, stir together the scallions, garlic, ginger, lemon juice, rice vinegar, tamari, fine salt, black pepper, and toasted sesame oil. Leave for 5 minutes to soften the scallions.
- Heat the neutral oil in a broad skillet over medium-high heat. Arrange konnyaku slices in a single layer; work in batches if needed. Sear about 3 to 4 minutes per side until lightly golden and firmer at the edges.
- Transfer to a serving plate. Spoon the scallion-sesame sauce over the hot slices and sprinkle with sesame seeds. Serve immediately, with extra lemon wedges if desired.
Notes
- This is a vegan adaptation of a Japanese viral presentation, not the original chicken-stock-seasoned version.
- Use a solid block of konnyaku; shirataki noodles cannot be sliced this way.
- Do not skip squeezing out water before the pan; excess moisture prevents browning.
- Ingredient labels vary. Check tamari for gluten-free status and all sauces for animal-derived ingredients when needed.
- Time includes at least 8 hours freezing and approximately 30 to 45 minutes partial thawing; thawing can vary.
- Nutrition is an estimate for one of two appetizer servings, calculated from representative konnyaku and ingredient values. It assumes all cooking oil remains in the dish and will change by brand or substitutions.
- Refrigerate leftovers promptly, use within 3 to 4 days, and reheat thoroughly to 165°F before serving with fresh topping.
- Prep Time: 20 minutes
- Freezing and partial thawing: 8 hours 45 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Vegan