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1
Rip the konnyaku up into pieces of the size you like.
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2
(I rip it up into about 25 pieces.)
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3
Put the konnyaku in a pan of boiling water to get rid of the odor.
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4
(If you don't mind this odor, skip this step.)
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5
Drain into a colander.
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6
Thoroughly pat the konnyaku dry with paper towels.
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7
Put the konnyaku in a heated frying pan (without oil).
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8
Stir-fry over medium heat to evaporate the moisture (about 15 minutes).
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9
Shake the frying pan several times.
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10
When the surface of the konnyaku pieces has blistered and starts to become lightly browned (and they have shrunk in size), add olive oil and salt.
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11
Keep stir frying for another 5 minutes.
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12
When all the pieces are coated with oil, it's done.
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13
When it's cooled down a bit, it's ready to eat.
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14
The texture improves if you chill it in the refrigerator.
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15
To keep this for some time, line the bottom of the storage container with paper towels.
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16
I like to dip these in soy sauce mixed with mayonnaise or wasabi.
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17
You can also try grated garlic, yuzu pepper, ponzu sauce and so on.
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18
Sprinkle with aonori, furikake, bonito flakes for a great bento side dish.
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19
If you add some soy sauce with dashi stock or mentsuyu to the konnyaku in Step 6 while it's still hot, these flavors will be absorbed by the konnyaku, giving it a different but delicious taste.
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20
If you have some deep frying oil that you won't use any more, you can try deep frying the konnyaku for about 15 minutes instead.
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21
This really improves the texture of the konnyaku.
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22
(The oil will have a lot of water in it after this though, so you should probably toss it after this one time.)
