Thread Tools Display Modes
Old 10-05-2019, 04:07 PM
susan's Avatar
susan is offline
Join Date: Jul 2002
Location: Coastal USA
Posts: 9,671

How to cook with dry konjac

I find plenty of information on wet/gelatin-like konjac, and on shiratake "noodles." However, what I have in hand is a nice big package of dry konjac blocks. The package says to soak them for 30 minutes in warm water, then cook. The cooking instructionsa I can find easily online are here:

I won't be eating roast duck, so I'm looking for basic preparations of this "snow" konjac. Also, the 2nd ingredient is "starch." Konjac starch? Potato starch? Other form of taro starch? I can't read the packaging, so your help and knowledge are appreciated!
Old 10-14-2019, 05:58 AM
Saturn Dreams is offline
Join Date: Nov 2007
Posts: 503
I'm not familiar with the exact product you listed but it's similar to Japanese "shimi konjac", which is frozen konjac that has been dried. This was done to preserve the konjac and to give it a denser texture when eating, similar to that of meat.

For preparation, soak them in warm water for 15-30 minutes and then squeeze out the water. You can repeat this if you wish to fully re-hydrate them. As for recipes, use them as you would for tofu. They soak up broth and sauces very well.


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is Off
HTML code is Off

Forum Jump

All times are GMT -5. The time now is 07:46 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2019, vBulletin Solutions, Inc.

Send questions for Cecil Adams to:

Send comments about this website to:

Terms of Use / Privacy Policy

Advertise on the Straight Dope!
(Your direct line to thousands of the smartest, hippest people on the planet, plus a few total dipsticks.)

Copyright 2019 STM Reader, LLC.

Copyright © 2017