Konnyaku with butter soy sauce (bata jouyu) {PKU}

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the konnyaku into ¼ in strips and boil in water for about 5 minutes and drain.

Step 2

Use a sharp knife and score all sides of the strips. You want to create a criss-cross pattern with as many small cuts as possible, about 1/8 to 1/16th of an inch deep. Once scored, set aside.

Step 3

Using a large sauté pan, heat butter and add mirin and soy sauce.

Step 4

Once the alcohol has cooked off, add the konnyaku strips and a generous squeeze of lemon

Step 5

Once you notice the sauce is beginning to get thick (like a nice glaze), it’s ready to serve!

Step 6

Serve with a wedge of lemon and or lemon zest!

Step 7

Consider using a deeper frying pan or a dutch oven to minimize the oil splattering everywhere.

Step 8

To get the best flavor an important technique is the scoring of the surface of the konnyaku. The scoring helps to not only improve the texture by allowing liquid from the surface to cook off, but also allow more surface area for the seasonings to stick to.

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