Konnyaku, a staple Japanese food, is my new obsession. It’s hard to describe the food, for its made out of konjac plant and has no real taste to speak of…it is probably the most bland thing in the market, but a big block of konnyaku has close to zero-calories and can be paired with multiple kinds of dressing. It is well-known for its medicinal purposes as a detoxing agent for the body.

This is one of the easiest and the most delicious ways to cook Japanese curry. You can use any sort of meat. I used chicken breast for dinner.

What to buy…
Chicken Breast
Carrots
Yam
Curry Cubes
Onion
Water
Peanut Oil

I use peanut oil to cook asian food – which works really well with the ingredients…

Stir-fry onion and chicken with a spoonful of peanut oil. Cook until chicken is browned. Add yam and carrot to the mix. Heat for 10 minutes.

Pour hot water (roughly covering all ingredients) and add curry cubes.

Simmer the mix in low heat (with lid) for 20 minutes or until the cube has completely melted.

Serve with white rice.