I initially bought this #konjac to experiment with making a vegan jellyfish salad, but my
plan was derailed when I saw a Chez Jorge recipe for #japanese konjac steak. I tried it, and my verdict is: not bad, but it’s definitely not steak-like; if you don’t already enjoy konnyaku, it might not be for you. Like other konjac products, this brick was chewy and rubbery, and needed to be boiled to reduce its fishy odor. It has basically no nutritional value (#lowcarb/#lowcalories) but can be pretty fun to eat. Toss it in with stewed vegetables or use it to simulate calamari! #leavethefishinthesea
Konnyaku is generally inexpensive; I recall this block being under $2 at Ranch 99. The prices shoot up when it’s marketed to dieters, which is why I prefer to buy something like this over branded shirataki — the value is so much better.
