Konjac is a unique root vegetable that is indigenous to certain parts of Asia, namely Japan, China, Korea, and Southeast Asia. It is also known as elephant yam, or konnyaku. Its biological name is amorphophallus konjac. It has been used for centuries in Asia as a food and medicine ingredient.
Konjac plants are mainly sought after for their bulbs which grow underground, known as corm. This corm is rich in glucomanna, a dense fiber which has the ability to absorb lots of water easily to form a gelatinous substance. Because of these properties, konjac is popular as a cooking and weight loss ingredient and is becoming more well-known in health circles.
One of the reasons konjac is becoming so popular is because it is extremely low in calories and carbohydrates, making it a popular ingredient in low-carb and low-calorie diets. Its high glucomannan fiber content allows it to absorb fifty times its own weight in water. This means that it will fill you up without adding too many calories. Glucomannan fiber is also reputably good for your gut biome/bacteria. Because it contains very little carbohydrates, it is also valued for not spiking blood sugar levels.
From a culinary perspective, konjac has three main uses:
1.
Shirataki Noodles:
Also known asyam noodles
ormiracle noodles
(because of their extremely low calories), shirataki noodles are thin, translucent noodles that are often used to replace conventional noodles. In Japan, shirataki noodles are commonly eaten in soups or stir fries. They are generally flavorless and absorb sauces and seasonings very well. You can substitute traditional noodles and use shirataki in ramen, for example.Konjac noodles consist of about 97% water and 3% fiber and they have a chewy gelatinous texture. They are generally sold in packages that contain liquid and have a slight odor to them. This odor can easily be removed by rinsing them in cold water before cooking.
2. Konjac Jelly: These are jelly snacks that are flavored. These snacks are low-calorie alternatives to regular snacks but, because of the high fiber, are filling.
3. Konjac Thickener: Due to its propensity to absorb water and other liquids, konjac flour is often used as a thickener, especially in gluten-free and vegan recipes.
It is important to note that, due to the fact that konjac absorbs a lot of water, it is important to drink lots of water if you consume konjac in order to prevent indigestion.
Konjac Recipes:
As mentioned above, konjac can be used to make shirataki noodles, konjac jelly, and it can also be used as a thickener for various other dishes. Here are some of our favorite recipes that use konjac so that you can get a full appreciation for this unusual ingredient:
Shirataki Noodle Recipes:
https://www.justonecookbook.com/honey-sesame-shirataki-noodles/
https://www.wholesomeyum.com/shirataki-noodles/
Konjac Jelly Recipes:
https://www.greedygirlgourmet.com/yuzu-konnyaku-jelly-recipe/
https://myveganminimalist.com/konnyaku-jelly/
Konjac Thickener Recipe: