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Konyaku Kheer – Indian dessert meets Konyaku

This recipe was inspired by the Indian pudding Kheer made with rice or vermicelli. This recipe is a perfect match with Konyaku. The result is delicious and light. The konyaku can be the noodle or rice version.

This is usually cooked with ghee or butter, but by using vegetable oil, it becomes versatile and be used by people suffering from dairy intolerance or following a vegan diet.

This dessert can be eaten hot or cold and can be prepared up to 1 day in advance.

Tsuyoshi @ ex-Otabe Kafe
Photographed by Mike Slattery

Gomadare Konyaku Dry Ramen

This recipe takes its inspiration from “Wafu Pasta” (Japanese style pasta dish). By using Konyaku rather than pasta makes this recipe not only healthier but also gives it a similar feeling to a ramen dish because of the firm texture and curly shape of the noodles.

Gomadare is a traditional Japanese sauce used for "Hiyashi Chuka Gomadare" (Cold Ramen with Sesame sauce). Gomadare is often used on the side of other Japanese dishes such as Shabu-Shabu, Udon or Soba noodles as a dipping sauce. It is a very delicious and versatile dressing which suits perfectly Konyaku.

This recipe can easily be adapted to suit different dietary needs (gluten free, vegetarian diet).

Tsuyoshi @ ex-Otabe Kafe
Photographed by Mike Slattery

Konyaku Summer Fruit Roll

This Dried Konyaku is good to use as a dessert so I made here an Asian taste recipe. A beautiful combination of summer fruits and Konyaku.

Please have a try this with a glass of sparkling water (or prosecco!)

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