Konnyaku Braids - New Year's with a Japanese flair

Konnyaku braids are an ideal New Year's appetizer because they are easy to do ahead, good cold and fun to eat with a variety of sauces.  Last year I was in Japan during New Year's and my friend's family showed me how to make these; I introduced them to my family this year and hopefully you will like them too.

Konnyaku is usually sold in blocks and is made from the starch of a large tuber: the konnyaku imo.  Its usually pretty easy to find in Asian supermarkets, espeically this time of year.  It is high in fiber and will fill you up without any calories.  The actual braids are very easy to prepare, its up to you what you want to pair them with.

What you start with looks like this:



Then you want to cut it into 1/4 inch slices as shown.  With the tip of a sharp knife held like a pencil, draw a line down the center to make a slit in the middle of each slice.  The slit should be no more than one inch long, leaving 1/2 inch on top and bottom uncut. Pull one uncut end through the sit to form a braidlike shape, so that it looks like this:

Then you can arrange them on a plate and add your combine with your favorite dipping sauces.  Here are some I like:

Red Miso Sauce (aka neri miso)

5-6 T dark miso

2-3 T sugar

2-3 T sake

1-2 T water

Thoroughly mix minimum amounts of miso, sugar, sake, and water then stir constantly over med-high heat until it becomes the consistency of ketchup.  Adjust flavoring by adding more of any ingredients, then remove from heat. (Washoku, Elizabeth Andoh)

Tamarind Nam Prik (nam prik makham piak)

1 T tamarind paste dissolved in 1/4 cup water

1 tsp salt

1 T sugar

5 thai chilies, minced

2 T garlic, minced

2 T shallot, minced

1 tsp lime juice

Simmer tamarind water, salt, sugar, and chilies until well blended, add last three ingredients after removing from heat.  Adjust seasonings as necessary (Wall Street Journal)

Sake Sauce

1/2 cup sake

1/4 cup soy sauce

1/4 cup rice wine viegar

1 T sugar

1 small serrano chili, finely diced

1/4 tsp garlic, minced

1 T finely chopped green onions

Combine the first six ingredients in a small saucepan over medium heat until sugar dissolves.  Allow to cool, then add green onions. (Tom Douglas)

Enjoy!