Go Back
–+ servings
Two hands twist a piece of grey konnyaku (yam cake) into a decorative knot on a wooden surface, with additional twisted konnyaku pieces in the background.

How to Make Tazuna Konnyaku

Course: How to
Cuisine: Japanese
Keyword: konjac yam
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 batch
Author: Namiko Hirasawa Chen
One of the easiest Japanese cutting techniques makes konjac cake look like auspicious braided horse reins. I'll show you how to make tazuna konnyaku with one incision to add a decorative twist to your Japanese simmered dishes and stews.
Print Recipe Add to Collection

Equipment

Materials

Instructions

  • Slice the konnyaku cake crosswise about ⅛ to ¼ inch (7–8 mm) thick. In the center of each slice, cut a 1½-inch (3.75 cm) slit lengthwise.
    Two close-up images show hands slicing a gray, jelly-like block of konnyaku on a wooden cutting board with a knife. The left image shows horizontal cuts; the right image shows vertical cuts.
  • Place the bottom end of the slice through the opening. Nami's Tip: Do not pull on or stretch the slit, as it may tear.
    Two images show hands twisting and shaping pieces of gray konnyaku on a wooden surface, demonstrating how to make decorative twists in the konnyaku pieces.
  • Gently push it through the middle and pull it out on the other side.
    Two close-up images show hands twisting and shaping slices of grey konnyaku jelly on a wooden cutting board, preparing them for cooking.
  • Pull the end through completely so the konnyaku piece lays flat and the sides are twisted like ribbons or reins.
    Close-up of hands twisting a piece of greyish konnyaku, and a row of six neatly twisted konnyaku pieces lined up on a wooden cutting board.
QR Code linking back to recipe