Savory Konnyaku, Satsuma-age, and Chinese Chive Stir-Fry

Savory Konnyaku, Satsuma-age, and Chinese Chive Stir-Fry

For a quick and filling side dish! Konnyaku is packed with fiber and satsuma-age fish cakes are a handy source of protein. The Chinese chives give a nice accent that's mild enough for children to handle!


1 block
2 coin-sized cakes
Chinese chives
about 4-5 stalks
Rapeseed oil
as needed
Soy sauce malt
1 1/2 tablespoon
Sesame seeds
1 tablespoon
as needed


1. Score the top and bottom surface of the konnyaku and salt, then set aside.
2. Cut the konnyaku and satsuma-age into desired sizes. (I chopped the konnyaku into flat blocks, and the satsuma-age into strips). Chop the Chinese chives into 4-5 cm lengths. Toast the sesame seeds.
3. In a pan or wok, stir-fry the konnyaku in rapeseed oil over medium heat until evenly browned, then add the satsuma-age and continue to stir-fry until evenly cooked.
4. Sprinkle in the sesame seeds, toss, then transfer to a serving dish and enjoy!
5. Reduce to low heat and sprinkle in the mirin and soy sauce, and toss ingredients to coat evenly. Add the Chinese chives and continue to stir-fry until tender.

Story Behind this Recipe

I love konnyaku, so I have fun experimenting with different ways to serve it up!