Konnyaku Sashimi

If you miss eating seafood sashimi, here is a fabulous substitute for you!

Konnyaku mimic the flavour of raw fish that is why konnyaku is quite often used in Vega fish products.
Konnyaku has a little bit rubbery texture like raw squid – the key is to slice very thinly.

Konnyaku aka konjac is amazing for overall health since it is highly alkalising food and great for many things – weight loss, detox, gut health and more.

RECIPE

serves 2

Ingredients

1 sheet white konnyaku (250g/9oz) sheet 

Soy sauce

Wasabi

 

Method

1. To achieve very thin and diagonal slices of konnyaku sashimi, put the konnyaku horizontally on the cutting board in front of you, position your knife at a nearly horizontal angle across the grain. Slice from left to right until you’ve sliced the entire sheet.
2. Once it’s sliced, boil with water for 5 minutes to remove the harsh taste or any unpleasant smell of the konnyaku; or you can mix with 2 teaspoons of rice vinegar, gently massage and then rinse with water. 

 

TIP: Please use white konnyaku only if you have never had konnyaku before. Grey colour konnyaku has stronger  ” fishy” smell

 

Hope you like this recipe!

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This recipe is from my cookbook ” Japanese superfoods“.

If you want to cook more Japanese superfoods – real key for Japanese health, grab my latest edition Now!

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