Hmm. I've never seen it used in Chinese food, only Japanese. It's usually rubbed with salt, rinsed and then simmered.

There is a great Japanese winter dish called Oden that has HB eggs, tofu, fish paste balls/patties, konyaku, daikon...all simmered in a slightly sweet chicken stock with a bit of soy.

I made a LC version last year that was fab. You eat it with really hot mustard.

All this kibbeh and konyaku talk is making me crazy!

Karen