Photo: Simmered Udo Plant and Yam Cake (Kimpira)

Both crunchy and chewy!

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

240 g (8.5 oz)

a dash

a dash

as needed

a small amount


50 ml (1.7 fl. oz.)

3 Tbsp

2 tsp


  1. Cut the udo plant into 5 to 7 cm (2 to 3 in.) length slices, peel and then cut up further into 4 to 6 pieces each lengthwise and then place into vinegared water.
  2. Pound both sides of the yam cake with the flat side of a knife (to prevent overhardening when boiled), slice into 1 cm (0.4 in.) thick rectangular slices and then cut a slice into the center of the pieces leaving 1 cm (0.4 in.) on the top and bottom edges. Push the bottom end through the slit and pull out to create a decorative twist-style shape (called Tazuna Konnyaku in Japanese).
  3. Massage salt into (2), quickly parboil and then place into cold water.
  4. Heat the sesame oil in a fry pan, sauté a drained (3) over high heat and add in (A) in the listed order.
  5. Once the simmering liquids are boiled down to about half, add in (1) and simmer until the simmering liquids are completely boiled down. Adjust the flavor with soy sauce then turn the heat to low and add in the red chili peppers.