Mar 27, 2018

Braised Konnyaku (こんにゃく) with Sichuan Peppercorn

Konnyaku (or conjac/konjac) can seem intimidating at first, especially that pungent smell when taking out from the package. But once giving it a try, it's actually quite easy to work with.

Braised konnyaku with Sichuan peppercorn - 


  • 180 grams konnyaku
  • 1/4 teaspoon Sichuan peppercorn
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1 tablespoon sugar
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • Some Sichuan peppercorn oil
  • Some cilantro leaves (optional)


Hold your breadth and remove konnyaku from the package.

Tear it apart with hands. It creates uneven edges and further help the sauce to cling on.

Transfer konnyaku pieces to a small pot and pour in some cold water. Turn the heat up and cook for 3 more minutes after boiling. 

Transfer konnyaku pieces to a colander and rinse under cold water. Drain well and set aside.

Mix the soy sauce, cooking wine, sugar, and 2 tablespoons of water together. 

Drizzle about 2 tablespoons of olive oil to a small/medium pan and wait till the surface starts to turn warm. With medium high heat, add in konnyaku and sear for a moment. Add in Sichuan peppercorn and sear for about 30 more seconds to help releasing the aroma.

Add in pre-mixed sauce and bring it to a boil. Lower the heat just a little and continue to cook till all the sauce has been reduced, took me about 5 minutes.

Drizzle a little Sichuan peppercorn oil then transfer the konnyaku to a serving container. Garnish with cilantro leaves if desired.

Don't shy away from that pungent smell when first opening the package. That's why the first few steps of boiling and rinsing are crucial. Just for a short moment, they will turn into chewy, sweet, and savory small bites.

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