Description
Konjac—nearly zero calories/carbs—slowly simmered in Taiwan's traditional braising liquid (Lu Zhi) flavored with star anise, soy, and ginger. Elastic, optimal diet snack.
Restaurants serving Braised Konjac
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Konjac
- Soy sauce
- Rock sugar
- Star anise
- Ginger
- Wine
Instructions
- [Authentic Recipe]
- Score block konjac (or ball konjac) finely in a crosshatch pattern to aid flavor absorption, cut bite-sized.
- Boil in hot water for ~
- mins to completely remove unique odor.
- Boil soy, water, rock sugar, star anise, sliced ginger, a little wine in a pot (Taiwan's basic Lu Zhi).
- Add konjac, simmer slowly on low for 30-
- mins.
- Turn off heat, let cool in the sauce to infuse flavor to the core.
Learn more Spice, substitutes, tips
Key spices
Exotic sweet aroma of star anise and soy
Substitutes at Japanese supermarkets
Atsuage or daikon (delicious simmered together)
Pairing
Oolong tea、Taiwan Beer
Trivia
[For Health Conscious] A staple ingredient female customers inevitably grab with tongs at hugely popular 'Luwei' stalls in Taiwan night markets. Looks like meat but has zero calories. Konjac absorbs the sweet/spicy star anise sauce heavily, perfectly satisfying 'craving strong flavors!' desires during diets.
Eating tips & etiquette
[Unique Eating] Taiwanese stall style: coat the braised konjac heavily with 'chopped scallions' and 'super-spicy chili sauce' to eat as a stimulating junk snack!
Allergen
Soy, Wheat (from soy sauce)