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["Cut the konnyaku in half to half the thickness, then cut it into 1 cm cubes.", "Boil for about 2 minutes, remove the scum, and drain in a colander.", "Heat some butter in a frying pan and fry the konnyaku from Step 1 on high heat.", "Once the water has evaporated, add the garlic.", "While stirring, thoroughly fry the konnyaku until browned.", "Add the consomme granules to the frying pan in Step 2.", "Quickly add in 1 tablespoon of water (not listed in ingredients), and fry thoroughly.", "If using a consomme cube, put it in the pan and when it softens, crush it with the spatula before adding the water.", "Fry completely until it begins to sizzle.", "Add salt and pepper to taste, and it's done!", "With konnyaku noodles: Remove the scum, fry the konnyaku until the water evaporates and add the flavoring.", "After adding the consomme you should be able to cook these noodles without burning them, even without adding any water.", "With white konnyaku noodles: The same as the stringed konnyaku.", "You can make them without burning them even without adding adding water.", "You can cut them however you want.", "I like to eat them long like noodles.", "I referred to YusuYusu's recipe ""Notch the Konnyaku Easily and Quickly with a Fork!", """.", "I found that using 1 cube of consomme made the flavor strong and almost thick.", "Using the granules gives a more moderate taste, but both are good!", "It's low sodium."]
