The ultimate vegan steak recipe! How to make juicy meaty steak from konjac (konnyaku). ヴィーガン・ステーキ

[@jayrizzle9911]

I can't wait to try this, looks fantastic.

[@ajapaneseveganskitchench]

Thank you for the comment! I hope you like it!

[@maxgruntgens9000]

Thank you so much for this tutorial! Just what I was looking for!

[@ajapaneseveganskitchench]

Glad you enjoyed the video! Hope you enjoy cooking and eating it too! I'm planning to make more konjac recipe videos!

[@KawaiiRirii]

This looks incredible. All you recipes are so well thought out and backed up by Science

[@ajapaneseveganskitchench]

Thank you always for your comments that motivate me! I hope you enjoy the recipe. I think the original idea of mixing okara with konjac is a wonderful invention!

[@hubtubby]

Wow, haven't seen anything like this before!! Very interesting!

[@ajapaneseveganskitchench]

One of the best works of mine!

[@chegobego7930]

Wow amazing everything

[@ajapaneseveganskitchench]

Thank you for the comment! Glad to know you enjoyed the video!

[@Ebizzill]

can this be done without the calcium hydroxide

[@ajapaneseveganskitchench]

日本語は下↓ Is Konjac known in your country? I always wonder if it's available outside Japan every time I use Japanese ingredients...I hear that it is sold as noodles called "Zenpasta"... I've been wondering that almond pulp, peanut pulp or simply mashed beans may be good too for this. Let me know if it worked if you try! And if you have favorite steak sauces, please let me know! 蒟蒻って今現在どれくらい海外に受け入れられているのかな？しらたきがカロリーゼロパスタとして売られているとは聞くけど。。。大豆のおから以外にも、アーモンドミルクやピーナッツミルクをしぼった後のおからも使えるかも？単純につぶした豆でも行けるかも？と、思いつつ、まだ試したことないです。アーモンドのおから家にある！という方は、ぜひ試して結果を教えてください！玉ねぎソース以外におススメのステーキソースがあったら、それも是非教えてくださいね！

[@mari_fontoura]

Here in Brazil it is unusual to find konjac powder. But the konjac noodles can be found more easily in stores specialize in healthy foods tho :) And I loved your recipe! I wanna test it asap!

[@ajapaneseveganskitchench]

@@mari_fontoura Thank you for answering my question! It is good to know konjac is available in Brazil! I know many people are kind of afraid to eat konjac, so I was a bit skeptical when I heard konjac is now more accepted overseas. Thank you! and I hope you enjoy the recipe!

[@mugeasena5079]

In Turkey, it is not possible to find konjac powder, we do also have konjac noodles but not konjac powder 😩 I wish I could have hands on this since this recipe looks legit 🤩

[@ajapaneseveganskitchench]

Thank you for answering my question. I am surprised that konjac noodles are accepted in Turkey too! I think konjac ingredients will be available outside of Japan too sometime soon. Things like nigari(tofu coagulant), nori seaweed are now available in many countries!

[@tetatetatetatar3777]

In Russia I can’t find any konjak powder, so I decided try your recipes with xanthan gum 😂

[@SeareanMoon]

is there a substitute for Okara for those who can not have soy?

[@ajapaneseveganskitchench]

I guess nut pulp after squeezing nut milk or chick pea okara after making Burmese tofu may be good too. Or simply mashed beans may work. I am thinking of trying almond pulp sometime.

[@Tacobeachgrill]

Can you explain how the Calcium Hydroxide "sets" the konjac? I have worked with both, but never thought to combine the two.

[@Tacobeachgrill]

I just googled it and yes, you are correct. Wow, thanks for a great tip.

[@ajapaneseveganskitchench]

In the description.

[@Tacobeachgrill]

@@ajapaneseveganskitchench great information in the notes, very valuable and much appreciated...now I will search for more of your videos!

[@EddyLiuIsm]

Can we use a hook mixer instead of kneading with hands?

[@ajapaneseveganskitchench]

Hand kneading (with a spatula or a rice paddle) is the ideal speed.for konjak. I think it's too fast to use any kinds of kneading equipments . You don't need to knead it fast.

[@SeareanMoon]

@@ajapaneseveganskitchench I was about to ask this too, thanks for sharing these unique recipes with us.

[@rogersjgregory]

It looks great, but what worries me about trying this, is that it has no flavour. I've marinated various vegan meats and tofu, and I have yet to see a product that soaks up the marinade so that it takes on the flavour. Most of the time, the marinade stays around the edges, but inside it hasn't penetrated.

[@ajapaneseveganskitchench]

I've never had the problem, whether tofu, soy meat, konjac meat, or any kind of food. I wonder how marinade can stay around the surface. Especially when the food is spongy like soy meat, that sounds more difficult to me. I guess just your marinade time is too short. I don't mean to convince you to try this. If you're worried, better not to try.

[@Tacobeachgrill]

I find this product takes up the marinade exceptionally well. Because the product is 95% water, the water based marinade is absorbed easily. Slicing the okara meat helps speed up the abosorption, for me,

[@JADE1300]

Marinating can be tricky but it really depends on how much surface of the food touches the marinade, that's why you have to keep flipping it unless you make enough marinade to completely soak the whole thing. I find that heat helps the marinade penetrate better. My favorite way to make Tofu is cut it into small 1/4" slabs without having to press, brown it on a non-stick pan, then lower the heat and pour the marinade over it. A thick sauce will tend to form and carnalize (use a little sugar) and stick to the Tofu. The Tofu will become chewy too, So easy & so good. Some people will also use either a manual or machine device to suck the air out while the meat is in the plastic bag so the marinade penetrates faster. But because this marinade is so thick due to the onions, I think it will tend to stick to the steak like glue and give it some nice flavor.

[@maxgruntgens9000]

You can use vegetable stock as a replacement for unflavoured water or mix the konjac powder with dry ingredients like mushroom powder, pepper, etc. This will kinda trap the flavour within the konjac block after it has set. When you coat the konjac slices with flavoured batter or breading it will be more flavourful and the breading helps retain sauce better, when your serving it up with e.g. mashed potatoes and gravy.