Teriyaki and Mayonnaise Konnyaku

1. 1

   Cut lines into the konnyaku so that the flavor can easily seep in, and cut into bite-sized pieces.

2. 2

   Put the ingredients marked as A into a bowl and mix.

3. 3

   Boil the konnyaku for 2-3 minutes in order to wash off the scum, then drain the water in a coland

4. 4

   Add the ingredients from Step 3 into a pan without oil, and dry-fry over medium heat.

5. 5

   Once the water from Step 4 has evaporated, continue cooking at medium heat, adding olive oil to taste, and covering with a lid.

6. 6

   This prevents the oil from splattering.

7. 7

   Occasionally, shake the pan from step 5.

8. 8

   Open the lid once the oil has settled down.

9. 9

   Occasionally, turn over the konnyaku, adding the ingredients from step 2 once it has achieved a light golden-brown color.

10. 10

    Boil the ingredients from step 7 at a strong medium heat for 1-2 minutes while making sure it doesn't burn.

11. 11

    Let the flavor soak in for about 5 minutes after turning off the heat.

12. 12

    Transfer it to a dish and add finely chopped green onions and mayonnaise.

13. 13

    The mayonnaise really makes this dish, but it still tastes great without for those of you who don't like it.

14. 14

    This can also be packed in bento lunchboxes as well.

15. 15

    I made extra sauce in order to keep it from burning.

16. 16

    You can use this amount for 3-4 pieces of konnyaku.

17. 17

    Keep the leftover sauce in the fridge, and use it for the next time you cook meat with teriyaki.

18. 18

    It will last for about 10 days in the fridge, and even longer in the freezer.

* Per serving · 4 servings · Values may vary.