Steps

1. Lightly pat dry the surface of the konjac sheet (220-250g) with paper towels. Make diagonal cuts about 1/3 of the way deep on both sides, then make cuts from the opposite direction to create cube shapes. (Key Tip!) These cuts help shorten the freezing/thawing time, make it easier for moisture to escape, and allow the sauce to adhere better.
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2. Cut the konjac into bite-sized pieces, aiming for about 16 portions. First, cut in half vertically, then in half horizontally, and then cut each of those in half again to create uniform shapes.
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3. Line a tray with plastic wrap. Place the cut konjac pieces on the wrap, spaced apart. Cover with another layer of plastic wrap and freeze overnight. (Key Tip!) Freezing breaks down the konjac's fibers, allowing moisture to escape more easily and creating a unique, meat-like texture. Lining the tray with plastic wrap makes it easier to remove.
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4. Place the frozen konjac in a bowl and soak in lukewarm water (around 40°C / 104°F) for at least 5 minutes until the core is completely thawed. (Key Tip!) Incomplete thawing will leave a strong konjac texture, so ensure the core is fully thawed. This also helps remove any bitterness.
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5. In a bowl, combine grated ginger (15g), soy sauce (2 tsp), cooking sake (rice wine) (2 tsp), sugar (1 tsp), low-sodium chicken bouillon powder (1/2 tsp), and potato starch (1 tbsp). Mix well. (Key Tip!) Adding potato starch to the sauce helps it adhere better to the konjac.
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6. In a large bowl, prepare a generous amount of potato starch for coating.
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7. Prepare a small frying pan with 1.5 tbsp of oil.
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8. Transfer the thawed konjac to a plastic bag and squeeze firmly by hand to remove as much moisture as possible. (Key Tip!) The more moisture you remove, the tastier it will be, so squeeze hard. The pre-made cuts help with moisture removal.
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9. Add the prepared sauce to the plastic bag with the squeezed konjac. Close the bag, knead well to coat, expel air, and tie it shut. Let it sit for about 5 minutes to allow the flavors to penetrate. (Key Tip!) Kneading helps the sauce get into the cuts, and letting it sit allows the sauce to soak in and become more delicious.
   🕒 12:32
10. Place the konjac that has absorbed the flavor into the bowl of potato starch for coating, 4 pieces at a time. Shake the bowl to coat evenly. Lightly dust off any excess starch. (Key Tip!) If you add all at once, the potato starch can clump. Do it in small batches. The potato starch creates a crispy exterior and helps catch the sauce.
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11. Heat the prepared frying pan over medium-low heat and arrange the konjac coated in potato starch. Cook slowly until both sides are nicely browned. (Key Tip!) Don't stir too much until the surface firms up. Cook gently over medium-low heat to avoid burning. Cooking until you feel it's 'slightly overcooked' will result in a crispy surface.
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12. If the pan seems dry during cooking, add about 1/2 tbsp of oil.
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13. Once the surface is crispy, remove from heat and serve on a plate. Drizzle with lemon juice if desired.
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