Konnyaku Daikon - a Cooking Japanese recipe

Konnyaku Daikon - a Cooking Japanese recipe

This dish is made by pairing konnyaku with daikon. Two flavors and textures that compliment each other perfectly. It is a great example of traditional Japanese cuisine that is seldom seen outside of Japan.

Konnyaku is a jelly type substance made from konjac potato. The first time someone tries it they might at first be curious as to its lack of taste. Plain konnyaku has a very mild taste that is almost unnoticeable. But when paired with the right ingredients it is a wonderful addition to a meal. One benefit of eating konnyaku is that it is about 97% water and the remaining 3% is mostly fiber. It is about as close to a zero calorie food as you can get.

Daikon is radish with a long slender white root. It is used in many Japanese recipes. Daikon is sometimes pickled, sometimes shredded, and sometime stewed. It is a very common ingredient in Japanese cuisine and can be found all over the world.

So whether you are looking for the best daikon recipe or the best konnyaku recipe this is one that puts them together for one wonderful side dish full of flavor and texture.

I hope you have a good time learning how to make Konnyaku wuth Daikon at home. Please be sure to let us know how you like it. And as always, I hope you enjoy Cooking Japanese!

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Equipment

Cutting Board: Jeremy Vessels
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