-
1
Cut lines into the konnyaku so that the flavor can easily seep in, and cut into bite-sized pieces.
-
2
Put the ingredients marked as A into a bowl and mix.
-
3
Boil the konnyaku for 2-3 minutes in order to wash off the scum, then drain the water in a coland
-
4
Add the ingredients from Step 3 into a pan without oil, and dry-fry over medium heat.
-
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
This prevents the oil from splattering.
-
7
Occasionally, shake the pan from step 5.
-
8
Open the lid once the oil has settled down.
-
9
Occasionally, turn over the konnyaku, adding the ingredients from step 2 once it has achieved a light golden-brown color.
-
10
Boil the ingredients from step 7 at a strong medium heat for 1-2 minutes while making sure it doesn't burn.
-
11
Let the flavor soak in for about 5 minutes after turning off the heat.
-
12
Transfer it to a dish and add finely chopped green onions and mayonnaise.
-
13
The mayonnaise really makes this dish, but it still tastes great without for those of you who don't like it.
-
14
This can also be packed in bento lunchboxes as well.
-
15
I made extra sauce in order to keep it from burning.
-
16
You can use this amount for 3-4 pieces of konnyaku.
-
17
Keep the leftover sauce in the fridge, and use it for the next time you cook meat with teriyaki.
-
18
It will last for about 10 days in the fridge, and even longer in the freezer.
