Light and Satisfying Konjac Porridge
A Healthy Konjac Dish: How to Make Konjac Porridge
Konjac, made from the corm of the konjac plant, is a unique ingredient composed of over 95% water. It’s incredibly low in calories, with only about 5kcal per 100g, yet it provides a substantial feeling of fullness, making it an excellent choice for those seeking a light meal or following a diet. Konjac is also very convenient to store, as it can last for several months at room temperature without spoiling. If you’re sensitive to konjac’s distinct odor, there are two simple methods to reduce it: First, rinsing the konjac thoroughly under running water can help remove residual smells, though it might not eliminate them completely. Second, for a more effective deodorizing method, blanch the konjac in boiling water with a pinch of salt and a splash of vinegar, then rinse it before use. Please note: This post is copyright protected. Unauthorized use and reproduction of images and text are prohibited without prior consent from the author. Legal action may be taken for infringement.
Konjac Porridge Ingredients- 200g Shirataki Konjac Noodles
- 1/4 Onion, finely minced
- 1/2 Scallion (Green Onion), finely chopped
- 3 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 250ml Water
- 1 Pinch of Salt
- 1/2 Tbsp Soy Sauce
- 50g Cooked Rice (leftover or chilled rice works well)
Cooking Instructions
Step 1
First, rinse the shirataki konjac noodles thoroughly under running water. Then, cut them into bite-sized pieces, about 2-3 cm long. If you’re concerned about the konjac’s scent, rinsing it in cold water and draining it well beforehand will help.
Step 2
Finely mince the onion. This will help it integrate smoothly into the porridge and add a natural sweetness to the dish.
Step 3
Finely chop the scallion. This will be used as a fresh garnish towards the end of cooking, adding a lovely aroma and texture.
Step 4
Heat a pot over medium-low heat and add the sesame oil. Add the minced garlic and minced onion, then sauté until the onion becomes translucent and fragrant. Be careful not to burn the garlic.
Step 5
Once the onion is softened and aromatic, add the cut konjac noodles to the pot. Stir-fry for about 1-2 minutes, allowing the konjac to absorb the flavors of the sesame oil, garlic, and onion.
Step 6
After stir-frying the konjac, pour in 250ml of water. This will be the base for your porridge, allowing the konjac to soften.
Step 7
Bring the mixture to a boil, then add a pinch of salt and 1/2 tablespoon of soy sauce to season. Stir well to combine. Reduce the heat to low and let it simmer for about 5-7 minutes, or until the konjac becomes tender.
Step 8
To thicken the porridge and make it more substantial, add 50g of cooked rice. Stir to break up any clumps of rice and continue to simmer for another 3-5 minutes, until the rice is softened and integrated into the porridge. Using leftover or chilled rice is perfectly fine.
Step 9
Finally, stir in the chopped scallions. Let it simmer for another minute to allow the flavors to meld. Your delicious and healthy konjac porridge is ready to be enjoyed warm!
