Description
Thick block konjac surfaces grilled crispy, sizzled on an iron plate with Taiwan night market's famous 'gooey super-spicy black pepper sauce' as a steak substitute.
Restaurants serving Teppanyaki Black Pepper Konjac Steak
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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
- Block konjac
- Coarse black pepper
- Onion
- Garlic
- Soy sauce
- Butter
Instructions
- [Authentic Recipe]
- Cut block konjac to steak thickness, score surfaces diagonally finely. Boil to remove odor.
- 'Dry-roast' both sides in a pan (or iron plate) until moisture evaporates and slightly browned.
- Add a little butter (or oil) to crisp surfaces.
- [Taiwan Black Pepper Sauce] Dump a special sauce—reduced onion, massive coarse black pepper, garlic, soy, starch—over the piping hot konjac.
Learn more Spice, substitutes, tips
Key spices
Choke-inducing intense black pepper stimulation and butter
Substitutes at Japanese supermarkets
Atsuage steak (provides soy protein)
Pairing
Fried egg(served alongside is Taiwan style)、Broccoli
Trivia
[For Health Conscious] The thrill of Taiwan night market 'Niupai (Steak)' actually lies more in the 'violently spicy black pepper sauce' than the meat itself. Swapping meat for konjac, the sauce's punch and hot iron plate live-feel completely trick the brain into thinking it 'ate steak'.
Eating tips & etiquette
[Unique Eating] Break the egg yolk soft-cooked by the sauce's heat, coating the konjac steak to mild the black pepper heat to devour!
Allergen
Soy, Wheat, Dairy (Butter)