Step 1

[Konjac Chicken Skewers] First, rinse the konjac under running water. Cut it in half lengthwise, then cut into bite-sized rectangular pieces, about 2cm x 4cm.

Step 2

Boil water in a pot and add 1 Tbsp of vinegar. Once boiling, add the cut konjac and blanch for 2-3 minutes. Immediately rinse the blanched konjac under cold water to remove any residue and drain thoroughly. This step helps to firm up the konjac and remove any unwanted texture.

Step 3

Cut the chicken thigh meat into pieces similar in size to the konjac (2cm x 4cm). Cut the green onions into 4cm lengths. Keeping the sizes uniform will make for a more attractive skewer.

Step 4

In a small saucepan, combine all the sauce ingredients: 4 Tbsp soy sauce, 2 Tbsp sugar, 2 Tbsp mirin, and 1/2 Tbsp oligosaccharide. Stir well and simmer over medium-low heat, stirring occasionally, until the sauce thickens slightly. Let the sauce cool down.

Step 5

Thread the konjac, green onions, and chicken pieces alternately onto skewers. Lightly season the chicken and konjac with salt and pepper before skewering for added flavor.

Step 6

Heat a lightly oiled pan over medium heat. Place the konjac chicken skewers in the pan and cook until golden brown on all sides. The konjac will become slightly crispier as it grills.

Step 7

Once the chicken is almost cooked through, brush the skewers generously with the prepared sauce. Continue to cook, turning the skewers, until the sauce glazes the chicken and everything is cooked through. Be careful not to burn the sauce. Your delicious konjac chicken skewers are ready to be enjoyed!

Step 8

[Konjac Steak Salad] Cut the konjac into larger, approximately 4cm x 4cm squares. Then, make criss-cross scores on both sides of each konjac piece. These scores will help the seasoning penetrate better and improve the texture.

Step 9

Bring a pot of water to a boil with 1 Tbsp of vinegar. Add the scored konjac and blanch for 2-3 minutes. Similar to the chicken skewers, this step improves the konjac’s texture and removes any off-odors.

Step 10

Drain the blanched konjac thoroughly. In a bowl, combine the konjac with the steak seasoning ingredients: 2 Tbsp soy sauce, 1 Tbsp mirin, and 1/2 Tbsp oligosaccharide. Gently toss to coat and let it marinate for at least 30 minutes in the refrigerator. Marinating longer will enhance the flavor further.

Step 11

Prepare the mushrooms: Tear the oyster mushrooms into manageable pieces. Slice the shiitake and button mushrooms.

Step 12

Wash and dry the salad greens. Prepare them into bite-sized pieces. You can use a mix of your favorite greens like romaine, lettuce, or baby greens.

Step 13

Heat 1 Tbsp of olive oil in a pan over medium heat. Add all the prepared mushrooms and sauté until they release their moisture and become lightly browned. Season with salt and pepper to taste.

Step 14

In a separate pan, heat a little olive oil. Add the marinated konjac and sear it over medium-high heat, as if cooking a steak. Cook for about 2-3 minutes, or until nicely browned and slightly caramelized, ensuring the seasoning doesn’t burn.

Step 15

To assemble the salad, arrange the prepared salad greens on a plate. Top with the seared konjac steak and sautéed mushrooms. For the dressing, whisk together 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1/2 Tbsp honey, a pinch of salt, and a pinch of pepper. Drizzle the dressing over the salad. Your delicious and healthy Konjac Steak Salad is now complete!