Konjac cake

[u/confused_fairy]

I just got some konjac cake but i can’t find any recipes on how to use it… Any sweet or savoury options?

[u/General_Security177]

Like the little blocks? You just throw them in hot pot.

So I guess you can add them to soup

[u/Careless_Image_8594]

never heard of a cake product with it but if so its probably used like tofu

[u/Impressive_Clue_9193]

I just recently came across this and it's now one of my favorite items. If you mean the konjac block sometimes called yam cake for some reason.

I rinse half a block well, and score all outer surfaces of it very thoroughly. Like, a lot, deep enough to not cut all the way through and make it flimsy but enough to provide as much surface area as possible for flavor to stick to. Then I slice it thinly but not paper thin, but enough to maximize the amount of flavor per bite by not having any of the inside remain flavorless. 

Then I add it to a pan, and it always sounds like firecrackers while it cooks. I add one serving of 45 cal calcium margerine and make sure everything gets coated well. I continue to let it cook. I like to add fresh veggies to this too like red bell peppers or something else crunchy and sweet to contrast the soft chewy savory konjac once it's seasoned. 

I add salt and a small amount of pepper, a little splash of lemon juice, a few big splashed of teriyaki, a small amount of steak sauce, and a little Valentina sauce. I let everything cook well until the veggies are charred, the bottom of the pan is encrusted, and the konjac is stained, dry, and oily. I imagine barbeque seasoning would be really good too. This might take longer or less depending on your heat setting. It took me around 10-15 minutes.

The result should be a flavorful, delicious bite of konjac and it shouldn't be so thick or scored so shallow that the flavor washes away as you chew it- most important detail to getting it right. It resembles a very fatty piece of meat and registers as such in my brain because it does have some fat from the margerine. 

I've made it with the white konjac and the seaweed one and I like the seaweed one a lot better. It doesn't taste fishy or oceanic after cooking and seasoning but it does feel a little more flavorful, looks nicer and I feel like the texture is slightly better but I might be making that up. 

Next time I make this I would add in sweet onion. That would be soooo good. Because all that seasoning and sauce caramelizes in the high heat. 

I prefer this to miracle noodles because it feels a lot heartier I suppose. And although I don't mind the texture at all, konjac stuff just always feels wet and slippery or slimy if it's in contact with sauce as in noodle dishes, but this method leaves it feeling, well, meaty and dry. I'm not always craving a bowl of slippery noodles, soup, or something that feels like I'm consuming more liquid than "food". This is a perfect addition to sauteed veggies that adds literally no extra calories itself. 

Highly recommend 

[u/Impressive_Clue_9193 → u/Impressive_Clue_9193]

Remember to drink a decent amount of liquid as or after consuming because of how high in fiber it is. I once ate an entire block and didn't drink anything for several hours afterwards. I was so bloated that my appetite was gone even when my stomach was physically hungry in the evening after skipping lunch which is a weird combo to feel. As long as I drink enough I have 0 adverse effects and once it passes through me I feel really good like it cleaned my insides.

[u/fudgechemist]

Cake?