![\"32\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/04\/32.jpg\")
<\/a><\/p>\nKonjac Steak<\/strong><\/p>\n I don’t know if any of you have ever seen this before. But this is called “konjac” and it’s mainly made of yam flour. The texture is very unique and it’s close to something between the jello and the gummy bear. Konjac is used in many Japanese traditional dishes. It’s cheap, satisfying, and popular among dieters (I believe it has relatively low calories). I didn’t dislike it but I never loved it when I was in Japan. But since it’s hard to find it here in the US, I’ve been missing konjac lately. So a few weeks ago I decided to go to an Asian grocery store in Minneapolis basically because I had craving for konjac. Here is my konjac steak. It’s a very simple dish. Thinly sliced konjac was cooked both sides and served with grated radish and soy sauce-based sweet sauce.<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u30e9\u30c7\u30a3\u30c3\u30b7\u30e5\u304a\u308d\u3057\u3067\u3053\u3093\u306b\u3083\u304f\u30b9\u30c6\u30fc\u30ad<\/strong><\/p>\n \u3069\u3046\u3057\u3066\u3082\u6700\u8fd1\u98df\u3079\u305f\u304f\u306a\u308b\u306e\u304c\u7cf8\u3053\u3093\u306b\u3083\u304f\u3084\u3053\u3093\u306b\u3083\u304f\u3002<\/p>\n \u306a\u3093\u3067\u3067\u3057\u3087\u3046\u306d\uff5e\u3002<\/p>\n \u65e5\u672c\u306b\u3044\u305f\u3068\u304d\u306f\u7279\u306b\u597d\u304d\uff01\u3068\u3044\u3046\u3082\u306e\u3067\u306f\u306a\u304b\u3063\u305f\u306e\u306b\u3001\u3084\u3063\u3071\u308a\u306a\u3044\u3082\u306e\u306d\u3060\u308a\u306a\u306e\u3067\u3057\u3087\u3046\u304b\u3002<\/p>\n \u5148\u65e5\u30a2\u30b8\u30a2\u98df\u6599\u54c1\u5e97\u306b\u884c\u3063\u305f\u3068\u304d\u306b\u8cb7\u3063\u3066\u304d\u305f\u3082\u306e\u3092\u30b9\u30c6\u30fc\u30ad\u306b\u3057\u3066\u3044\u305f\u3060\u304d\u307e\u3057\u305f\u3002<\/p>\n \u5927\u6839\u306e\u4ee3\u308f\u308a\u306b\u3001\u304a\u6c17\u306b\u5165\u308a\u306e\u30e9\u30c7\u30a3\u30c3\u30b7\u30e5\u304a\u308d\u3057\u3092\u305f\u3063\u3077\u308a\u304b\u3051\u3066\u3002<\/p>\n \u7f8e\u5473\u3057\u304b\u3063\u305f\uff5e\u3002<\/p>\n \u3053\u3093\u306b\u3083\u304f\u3001\u3082\u3063\u3068\u305f\u304f\u3055\u3093\u8cb7\u3063\u3066\u304f\u308c\u3070\u3088\u304b\u3063\u305f\u3002<\/p>\n \u30c6\u30ea\u30fc\u306b\u3082\u98df\u3079\u308b\uff1f\u3063\u3066\u805e\u3044\u305f\u3051\u3069\u3001\u4f55\u56de\u8aac\u660e\u3057\u3066\u3082\u3001\u306a\u306b\u3067\u3067\u304d\u3066\u308b\u306e\u304b\uff1f\u3001\u3068\u4f55\u5ea6\u3082\u805e\u304f\u306e\u3067\u3001\u75b2\u308c\u3066\u3057\u307e\u3044\u3001\u4e00\u4eba\u3067\u98df\u3079\u308b\u3053\u3068\u306b\u3057\u307e\u3057\u305f\u3002<\/p>\n \u3053\u3093\u306b\u3083\u304f\u828b\u304b\u3089\u3067\u304d\u3066\u308b\u3001\u3063\u3066\u8a00\u3063\u3066\u3082\u3001\u591a\u5206\u4f55\u3092\u60f3\u50cf\u3057\u305f\u3089\u3044\u3044\u304b\u308f\u304b\u3093\u306a\u304b\u3063\u305f\u3093\u3060\u3068\u601d\u3046\u3002<\/p>\n \u898b\u305f\u76ee\u306f\u78ba\u304b\u306b\u3061\u3087\u3063\u3068\u30b3\u30ef\u3044\u3082\u3093\u306d\uff08\u82e6\u7b11\uff09\u3002<\/p>\n \u6614\u3001\u3053\u3093\u306b\u3083\u304f\u306f\u3001\u30c7\u30d3\u30eb\u30ba\u30fb\u30bf\u30f3(\u60aa\u9b54\u306e\u820c)\u3001\u3063\u3066\u82f1\u8a9e\u3067\u306f\u8a00\u3046\u3001\u306a\u3093\u3066\u3053\u3068\u3092\u805e\u3044\u305f\u3053\u3068\u304c\u3042\u308a\u307e\u3057\u305f\u304c\u3001\u30c7\u30d3\u30eb\u30ba\u30fb\u30bf\u30f3\u3001\u306a\u3093\u3066\u8a00\u3063\u3066\u901a\u3058\u308b\u4eba\u306f\u3044\u308b\u306e\u304b\u306f\u304b\u306a\u308a\u602a\u3057\u3044\uff08\u7b11\uff09\u3002<\/p>\n \u30a2\u30e1\u30ea\u30ab\u3067\u306f\u3053\u3093\u306b\u3083\u304f\u306e\u77e5\u540d\u5ea6\u3001\u4f4e\u904e\u304e\u3067\u3059\u304b\u3089\uff08\u7b11\uff09\u3002<\/p>\n \u3042\u306e\u898b\u305f\u76ee\u3068\u98df\u611f\u304c\u53d7\u3051\u306a\u3055\u305d\u3046\u3067\u3059\u3082\u3093\u306d\uff5e\u3002<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n Konjac Steak I don’t know if any of you have ever seen this before. But this is called “konjac” and it’s mainly made of yam flour. The texture is very unique and it’s close to something between the jello and the gummy bear. Konjac is used in many Japanese traditional dishes. It’s cheap, satisfying, and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-28997","post","type-post","status-publish","format-standard","hentry","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28997"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28997\/revisions"}],"predecessor-version":[{"id":29007,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28997\/revisions\/29007"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"