The konnyaku (konjac, konjak) is a sort of root vegetable that is not sold whole but processed in blocks of different shapes. It has nearly no calories and it has digestive properties. Taste is inexistant, unless you get flavored versions, but the texture is pleasant and it will absorb the taste of the sauce of condiments, like here.
After washing and drying the block of konnyaku, I cut the top and stir-fried it in olive oil plus a little soy sauce and lots of freshly milled 4 color peppercorn mix. I know olive oil is not classically Japanese, but it is really good this way.
The stir-fried (sweet) green peppers.
Topping the steak, leaves of kinome…
…from this little tree that I keep indoor as a green plant. It is a young tree of sansho, Japanese “Sichuan pepper” that gives sansho peppercorn. More here (click on text) :
Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.)
Outside, it has predators here. Those baby butterflies are crazy about it, and one of those itsy bitsy worms can clear all the leaves of the whole tree in a few minutes. That happens automatically on my balcony and I live on the 5th floor (4th floor in logical French system), they crawl up on purpose.
The plant does its best to protect itself, it has thorns, so before eating I tear of the leaves from the stalks. Actually, I eat them with the bamboo shoots :
A fresh small bamboo shoot. To see where they come from read the story of baby bamboo.
I cut out the leaves around and roasted it in the pan.
It does not look so great on the photos but this is definitely the delicacy of this season. It was so good that I could have eaten a dozen. But I had only one for today.
So I ate tomato beans :
A Sunday brunch ready in a few minutes (without counting the time to soak and cook the white beans that I did in a big batch the day before).