Vegan chef and author Lillian Cumic gifts us over 165 plant-based and gluten-free Japanese recipes that unite the principles of Washoku with the spirit of Aloha in her third local cookbook, Hawai’i Washoku: Plant-Based Japanese Cuisine. “I lived in Japan for 30 years and fell in love with its people, culture and food, encouraging me to write this book,” says the Honolulu resident. “Hawai’i Washoku is a complete guide to discover the culinary traditions and history beyond the food.” Fresh off her pages, she kindly shares the Konjac Steak recipe with us. “These days, Konnyaku is considered a miracle food among dieters that’s also gluten-free,” she notes. lillianvegan.com
PHOTO BY LILLIAN CUMIC
Konnyaku Suteki
3 to 4 servings
• Ingredients
1 block (8.8 oz.) ita konnyaku
1 tsp. salt
1 Tbsp. vegan butter
1 Tbsp. olive oil
10 shishito peppers
• Seasoning
2 Tbsp. soy sauce or glutenfree tamari
1 Tbsp. mirin
1 Tbsp. sugar
½ Tbsp. sake
1 tsp. rice vinegar
½ tsp. minced garlic
• Garnish
4 lemon wedges
Sanshō powder or shichimi tōgarashi
• Step 1
Fillet the konnyaku into two slices. Score the konnyaku on both sides in a crisscross pattern about 5mm apart, then cut each fillet into 4 pieces crosswise. Place the konnyaku in a bowl and rub with the salt. Set aside for 30 minutes (this will help eliminate the fishy odor, so do not skip this step).
• Step 2
Bring a pot of water to a boil over medium-high heat and add the konnyaku. Boil for 10 minutes (this will also help to remove the fishiness). Drain and cool, then pat dry with a paper towel.
• Step 3
Remove the stems from the shishito peppers and make a small 2 mm cut in each one to prevent them from bursting when heated.
• Step 4
Heat the butter and oil in a skillet over medium-high heat. Add the konnyaku and sear on each side for 2 minutes. Add the shishito peppers and cook for 2 to 3 minutes, or until lightly browned.
• Step 5
Whisk the seasoning ingredients in a small bowl and pour into the skillet. Toss to coat and continue flipping the konnyaku and shishito until most of the sauce has been absorbed, about 4 to 5 minutes (take out the shishito peppers and plate first if they start to blister and pop).
• Step 6
Remove the konnyaku steak from the heat and serve with the shishito peppers and lemon wedges. Sprinkle with sanshō powder or shichimi tōgarashi to taste.
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