1 block white konnyaku, sliced ¼ in thick and parboiled
1 Tbsp butter
2 Tbsp mirin
2 Tbsp shoyu
1 Tbsp lemon juice
freshly cracked black or white pepper
Optional: lemon zest
Instructions
Cut the konnyaku into ¼ in strips and boil in water for about 5 minutes and drain.
Use a sharp knife and score all sides of the strips. You want to create a criss-cross pattern with as many small cuts as possible, about 1/8 to 1/16th of an inch deep. Once scored, set aside.
Once the alcohol has cooked off, add the konnyaku strips and a generous squeeze of lemon
Once you notice the sauce is beginning to get thick (like a nice glaze), it’s ready to serve!
Serve with a wedge of lemon and or lemon zest!
Notes
Consider using a deeper frying pan or a dutch oven to minimiuze the oil splattering everywhere.
To get the best flavor an important technique is the scoring of the surface of the konnyaku. The scoring helps to not only improve the texture by allowing liquid from the surface to cook off, but also allow more surface area for the seasonings to stick to.