Kyoto-Style Simmered Konnyaku with Kohlrabi and Dashi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A delicate, umami-rich vegetable dish honoring Kyoto's tradition of slow-simmered vegetables, featuring konnyaku's unique texture and kohlrabi's earthy sweetness. This japanese-inspired asian ready in about 50 minutes pairs Konnyaku, Kohlrabi, Dashi stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (9 ratings) Prep: 25 min Cook: 25 min Serves 2 Japanese cuisine 185 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut konnyaku into 1 cm cubes and blanch in 500ml boiling water for 3 minutes; drain and rinse under cold water.
  2. Step 2: Peel and dice kohlrabi into 1 cm cubes, then add to a pot with 400ml dashi stock, 2 tbsp soy sauce, and 1 tbsp mirin. Bring to a gentle simmer over medium heat for 15 minutes until kohlrabi is tender.
  3. Step 3: Add blanched konnyaku cubes to the pot, simmer uncovered for 5 minutes until flavors meld. Drizzle with 1 tsp sesame oil and stir gently.
  4. Step 4: Garnish with 5g shredded nori and 30g finely sliced green onions just before serving.

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Frequently asked questions

How long does Kyoto-Style Simmered Konnyaku with Kohlrabi and Dashi take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kyoto-Style Simmered Konnyaku with Kohlrabi and Dashi?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep konnyaku from drying out.

Can I substitute ingredients in Kyoto-Style Simmered Konnyaku with Kohlrabi and Dashi?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kyoto-Style Simmered Konnyaku with Kohlrabi and Dashi for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kyoto-Style Simmered Konnyaku with Kohlrabi and Dashi?

Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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