If you use konjac that has been frozen and thawed once, the texture is chewy. Instead of bread crumbs, I used almond and peanut powder to add flavor.
Calories
449kcal
Carbs
39g
Protein
15g
Fat
26g
Sodium
385.3mg
Ingredients
Main
Others
Frozen Konjac(200g), Julienned Onion(50g), Thinly Sliced Garlic(10g), Vegetable Broth(100㎖), Almond(100g), Peanuts(100g), Whole Wheat Flour(45g), Mirin(20g), Soy Sauce(5g), Grated Garlic(10g), Tomato Paste(30g), Soy Sauce(10g), Sugar(3g), Balsamic Vinegar(5g), Cooking Oil(5㎖)
Finding these ingredients in the US
- MirinCooking rice wine — 'mirin' from the international aisle works; dry sherry with a pinch of sugar also does.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsAlmond
- Rich in vitamin B2 (1.4mg) — supports energy metabolism and healthy skin
- Rich in calcium (340mg) — a key building block of bones and teeth
Peanuts
- Rich in vitamin B3 (niacin) (9.9mg) — supports energy metabolism and skin health
- Rich in protein (29g) — used to build and maintain muscle and body tissue
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Score the frozen konjac, then add to the pot with the braising seasoning and water (40ml) and braise for 5 minutes.
🔍Add julienned onion and flat-sliced garlic to a pan and stir-fry for 3 minutes, then add tomato paste (30g) and stir-fry for 3 minutes.
🔍Add vegetable broth (100ml), soy sauce (10g), sugar (3g), and balsamic vinegar (5g) and boil for 3 minutes, then strain through a sieve to make the sauce.
🔍Stir-fry almond and peanut in a medium-heated dry pan for 5 minutes, then finely chop.
🔍Coat the braised konjac with a batter of whole wheat flour (45g) and water (40ml), then coat with finely chopped nuts.
🔍Heat cooking oil (5ml) in a medium-heated pan, add the nut-coated konjac, and grill both sides for 3-5 minutes; plate the konjac cutlet and serve with the sauce from ③.