Konnyaku with Miso Dipping Sauce (Konnyaku no Dengaku)

Konnyaku’s mild flavour is perfect for bringing out the warmth and depth of miso.


Serves: 2

  • 250g konnyaku (1 standard size block)
  • 400ml dashi

For the Sesame-Miso Sauce

  • 20g red miso
  • 1 tbsp sugar
  • 1 tbsp sake
  • 2 tbsp dashi
  • 1 tbsp sesame paste or ground sesame

For the Mustard-Miso Sauce

  • 30g white miso
  • 1 tbsp sugar
  • 1 tbsp mirin
  • 1 tbsp sake
  • 2 tbsp dashi
  • 1/2 tsp Japanese mustard


  1. Make some fine slits on the surface of the konnyaku with a knife, then cut it into 6 even pieces. Put the pieces in a pan of water, bring to a boil, then drain.
  2. Mix the ingredients for the Sesame-Miso sauce together in a small pan. Add the sake and mirin, and put on a low heat, stirring constantly until it becomes glossy in appearance. Remove from the heat and add the sesame paste.
  3. Make the Mustard-Miso sauce in the same way, but use mustard instead of sesame paste.
  4. Put each piece of konnyaku on a skewer and serve with the dipping sauces.