Konnyaku (Karaage Style)

Ingredients

• 250 g block of konnyaku, white color preferably
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 2 tablespoon dashi stock or kombu dashi stock for vegan
• 1/8 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 3 tablespoons cornstarch or potato starch
• 3 tablespoons vegetable oil or grapeseed oil
• 1/4 cup mayonnaise or vegan mayonnaise
• 1/4 teaspoon dijon mustard
• 1/4 teaspoon honey, optional
• 1 cornichon, finely chopped
• Ground black pepper, to taste

Instructions

1. 1

   Drain the konnyaku block and rinse under water. Pat dry and transfer to a cutting board.

2. 2

   Slice the konnyaku into ½-inch thick pieces and place them on a tray covered with non-stick foil or parchment paper, one next to another, leaving a little space between them so they don’t touch. Freeze for 2 hours.

3. 3

   Meanwhile, mix all the ingredients for the dipping sauce in a bowl, cover, and refrigerate.

4. 4

   Take the konnyaku out of the freezer and rinse the pieces under water to remove the layer of ice. Drain well and pat dry.

5. 5

   Add the soy sauce, sake, and dashi stock to a pot, stir, and turn the heat to low.

6. 6

   Add the konnyaku slices and simmer until the liquid has evaporated. Transfer the konnyaku to a plate.

7. 7

   Mix the kosher salt, smoked paprika and cornstarch in a bowl and set aside.

8. 8

   Add the oil to a deep skillet and turn the heat to medium-high.

9. 9

   When the oil is hot (wait about 2 minutes), dip each konnyaku slice in the cornstarch and smoked paprika mixture and add it to the skillet. Cook on each side for 2 to 3 minutes, until golden brown.

10. 10

    Transfer the fried konnyaku to a plate covered with paper towel and let cool for a minute.

11. 11

    Serve with dipping sauce.