frozen konnyaku

Awhile back I posted about using konnyaku in my cooking...here.

In that post, I mentioned that by freezing konnyaku, it is supposed to have the texture of meat.

Well, I tried freezing some.

Doesn't it look like meatballs?!

Well, I cooked it in the shogayaki sauce I posted about recently.

NOTES: Funky texture...like eating gristle...maybe if you use sliced konnyaku it would be more "meat-like".

It was an interesting experiment though.

Might give frozen sliced konnyaku a try...maybe.

konnyaku

Konnyaku (devil's tongue jelly) is made from a type of yam and apparently has a high fiber content.

You can read more about it here.

Lately on TV, I've been seeing some new ways to add it to meals.

One way is to slice the konnyaku then freeze it.

By freezing it all the moisture is taken out and what you are left with is something with the texture similar to meat.

I haven't tried this method but have been reducing the amount of meat I put in a dish and adding konnyaku.

Like last night when I made stuffed bell peppers.

I put some konnyaku into the hollowed out pepper then added some meat.

And to the tomato sauce, I added the rest of the konnyaku.

When I made gapao, I added konnyaku that looked like noodles.

Satoshi thought it was harusame (cellophane noodles), and was surprised when I told him it was konnyaku.

I hope to try different ways to add konnyaku to our meals.

Have you tried konnyaku?