Many of my dear customers asking about how to make those Takoyaki.
What's the main ingredent inside? When I said "Konjac", not any one of them can understanding.
I should explain a little from here, let you have more clear idea about Konjac.
Konjac glucomannan (KGM) is a water-soluble dietary fiber derived from the root of the konjac plant.
Konjac are naturally with no fat, sugar, starch or protein, contain zero net carbohydrates and zero calories.
They are wheat and gluten free, pure vegetable.
I add a konjact plant picture for your reference.
picture from wikipedia, here has more detail introduction.
The konjac food has been widely used to food for more than 20 years in Asia(since I was little).
But in here, it is still new. I use a simple eay to cook (fire) this dish to keep the whole flavour.
We serve with handmade barbecue sauce and basil leaves, hope you guys will like it.