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These are the ingredients.
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If you don't like dried sardines, just use 1 or 2, but do use 4 if you can...and the shiitake mushroom crumbs too.
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Scrubbed the konnyaku vigorously with salt to remove any surface sliminess.
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Wash in water, then bash it up vigorously.
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The point is not to tenderize it.
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Konnyaku toughens up a bit when you boil it so it doesn't get tender when you bash it hard.
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But it does become nicer to eat.
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Use this technique when you simmer konnyaku in any dish.
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Rip up the konnyaku with your hands, which makes it easier for the flavor to penetrate it.
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Boil for about 3 minutes, rinse under running water and drain.
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Rehydrate the shiitake mushrooms bit in water.
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If you add too much the flavor will become too cloying, so just some fine crumbs are fine.
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If the crumbs are very small, there's no need to rehydrate them.
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Put the iriko and a little sake (not listed in the ingredients) in a pan and dry-stir fry a bit.
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Add the main and seasoning ingredients to the pan and simmer over medium heat.
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Add some chili peppers to taste.
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It won't become too spicy since this isn't simmered that long.
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When there's little moisture left in the pan, add the additional teaspoon of sugar and stir fry well.
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When there's no moisture left at all in the pan turn off the heat and add the bonito flakes.
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Mix well with chopsticks.
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Done!
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Adjust the amount of sugar and soy sauce to taste.
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I changed the recipe name to the current one.
