Spicy Konnyaku

Ingredients

• Konnyaku1 block (about 250g)
• Sesame oil1 tbsp
• Dried red chili (sliced)a little
• Soy sauce1.5 tbsp
• Sugar1 tbsp
• Mirin1 tbsp
• White sesame1 tsp

Directions

1. Tear the konnyaku into bite-size pieces with a spoon (the rough edges soak up flavor). Parboil in boiling water for 3 minutes and drain.
2. Heat a pan over medium and dry-fry the konnyaku without oil. It is ready when it squeaks and the surface dries out.
3. Add the sesame oil and chili and fry, then add the soy sauce, sugar and mirin and simmer until the liquid is gone and coats the pieces.
4. Turn off the heat and sprinkle with sesame.
5. Cool before storing. Keep refrigerated in a clean container and use clean chopsticks or a spoon to serve. About 4-5 days in the fridge.
6. Variation: a gap-filler side in a bento.