Steps

1. Trim the **hard ends** of the enoki mushrooms and finely chop them into **1cm pieces**.
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2. Score the block konjac jelly with a **diamond pattern every 5mm**.
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3. Use a spoon to tear the scored konjac jelly into bite-sized pieces. **(Key Tip!)** Tearing with a spoon helps it absorb flavors better.
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4. Rub the torn konjac jelly with **a pinch of salt for pre-treatment** and **a pinch of sugar for pre-treatment**. **(Key Tip!)** Using sugar effectively removes the konjac's odor.
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5. Rinse the konjac jelly briefly with water after rubbing with salt and sugar.
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6. Place the konjac jelly in a frying pan and dry-fry without oil (use a thin layer of oil if it sticks).
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7. Once the moisture from the konjac jelly has evaporated and it starts to sizzle, the odor removal is complete. **(Key Tip!)** This is an easy way to remove odor without boiling, and it helps the flavors to soak in better when seasonings are added.
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8. To the same pan after the odor removal, add **2 tsp of sesame oil** and **100g of ground chicken**, and stir-fry until the chicken changes color.
   🕒 02:00
9. Once the ground chicken has changed color, add the chopped **100g of enoki mushrooms** and stir-fry until the enoki mushrooms are softened.
   🕒 02:14
10. When the enoki mushrooms have softened, add all the seasonings from [A] (**Mirin 2 tbsp**, **Soy Sauce 2 tbsp**, **Sugar 1 tbsp**, **Dashi Powder 1/2 tsp**, **Grated Garlic 1 tsp**, **Grated Ginger 1 tsp**) and mix well.
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11. After adding the seasonings, cook over medium to medium-high heat until the moisture has evaporated and the mixture has thickened. **(Key Tip!)** Evaporating the moisture and thickening the sauce ensures that the ingredients are well-coated with flavor.
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12. Once the moisture has evaporated from the entire mixture, it's done. Transfer to a serving dish.
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13. Garnish with **toasted sesame seeds**, **chopped scallions**, and optionally sprinkle with **Ichimi Togarashi**.
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