Steps

1. Spread 1 bag of Shirataki Konjac on a cutting board and cut into 2-3 equal lengths.
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2. Julienne 1/2 Carrot.
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3. Cut 30-40g of Bacon into 5-6mm thick slices.
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4. Cut 1/3-1/2 clove of Garlic in half and smash it with the side of a knife.
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5. Heat 1 tsp of Olive Oil and the smashed garlic in a frying pan over medium heat.
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6. Stir-fry to infuse the olive oil with garlic aroma. Once lightly colored, flip the garlic.
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7. Add the julienned Carrot to the infused frying pan and stir-fry for about 1 minute.
   🕒 02:16
8. After stir-frying the carrot, add the sliced Bacon and break it apart with chopsticks while stir-frying.
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9. Once the bacon is cooked, add the well-drained Shirataki Konjac and stir-fry for about 2 minutes.
   🕒 03:07
10. Once the shirataki konjac is stir-fried, turn off the heat.
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11. Add 2 tbsp of Soy Sauce, 2 tbsp of Mirin (Sweet Rice Wine), and 1-1.5 tsp of Sugar all at once to the pan with the heat off.
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12. Turn the heat back to medium and stir-fry for 2-3 minutes, allowing the liquid to evaporate. It's done when there's almost no liquid left at the bottom of the pan.
    🕒 04:05
13. Turn off the heat and transfer to a serving dish. Once cooled to room temperature, it can be stored in the refrigerator for about 3-4 days.
    🕒 04:52