Look for a recipe for oden. It will involve lots of different fishcakes, tofu, boiled eggs, daikon radish - other items that along with the konnyaku are boiled in a strong broth.
I found one below.
Here's another - from Tsuji's Japanese Cooking: A Simple Art
4 cups chicken stock
4 cups dashi
3/4 cup light soy
3/4 cup mirin
2 tsp salt
You bring to a simmer slowly, then add the ingredients starting with the Konnyaku. I use chikuwa, kamaboko, satsuma-age, tofu-age, gobo-age - hey I just go nuts... simmer for about 90 minutes then serve it up as a big communal pot that people can take from as they wish. The smaller items can be skewered. Make sure you serve with karashi (mustard) and ichimi and/or shichimi (chili powder w and w/o spices). Some rice on the side is good, but not necessary as the fish cakes are very filling.
Konnyaku is great - I cook with it all of the time. It is calorie free and will absorb the flavors of whatever you cook it in. Am not sure what is available where you are, but in Japan there are a variety of shapes.
Yesterday it was in a tonjiru soup. A hearty miso soup with thinly sliced pork, gobo (burdock), sato imo, carrot, shiitake and konnyaku (big chunks of it)
Also, love to do a simple beef and konnyaku (in threads) with a sukiyaki broth of soy sauce, sugar and sake.
Good quality konnyaku can be consumed sashimi-style, with nothing more than some wasabi and soy sauce.
Happy and Healthy Eating!
You can use it much as you would tofu, think of it as very very firm tofu. By itself, it is pretty bland so it benefits from being paired with strongly flavored ingredients. An easy way is to slice thinly and then stir fry with some ginger slices, pork or chicken, slices of bamboo shoots, sliced shitake mushrooms, and some soy sauce, maybe some Asian wine such as shao xing or rice wine if you have it.
To me konnyaku has even less of a taste than plain tofu, but I like it anyway.
If you use the large slot of the cheese grater you can grate it into thin noodles. you can then add it to hot and sour soups, or any soup that calls for glass noodles (cellophane noodle, are they called?).
In Sichuan hot pots they like to cut konnyaku into little cubes and let them be the medium/foil for the red spicy soup.