Mukozuke Seasonal Konnyaku Sashimi
Homemade konnyaku made from konjac powder and limewater, tinted with aonori and sliced like sashimi
- Difficulty
- Total time
- 2 h
- Hands-on
- 1 h 20 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentlarge bowl, whisk, square container, pot
Tastelight, herby
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Konnyaku
- 12 g konjac powder (amount estimated)
- 500 ml water, warm (amount estimated)
- 1½ g pickling lime, food-grade calcium hydroxide, dissolved in 50 ml water (amount estimated)
- 1 tsp aonori (amount estimated)
To serve
- 2 tbsp miso, sweet white (added by Totsuki AI)
- 1 tbsp vinegar (added by Totsuki AI)
- 1 tbsp sugar (added by Totsuki AI)
- 1 tsp mustard (added by Totsuki AI)
- shiso leaves, to taste (added by Totsuki AI)
- Japanese maple leaves, to taste, for garnish only (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Whisk the konjac powder into the warm water and keep whisking until it forms a thick, smooth paste. Rest for 30 minutes.+
- 2
Knead in the aonori, then quickly work in the limewater until evenly combined — it will start to set.+
- 3
Press into a square container, smooth the top and leave for 30 minutes.+
- 4
Cut into blocks and boil for 30 minutes to set fully and remove the alkaline smell. Cool in cold water.+
- 5
Slice thinly like sashimi and serve on shiso with the sweet vinegar-miso dressing (mix the miso, vinegar, sugar and mustard). Decorate with maple leaves.+
Food safety
- Use only food-grade pickling lime, measure it carefully and keep it away from children — it is caustic before it reacts with the konjac.
- Maple leaves are decoration only — don't eat them.