Steps

1. Take 200g of konjac out of the package, rinse lightly with water, and drain.
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2. Prepare a heatproof bowl and use a fork to poke holes all over the konjac. Poke firmly on both sides. (Key Tip!) Poking with a fork helps to remove bitterness and odor, and creates a textured surface that allows flavors to cling better.
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3. Cut the konjac in half lengthwise, then turn and slice into 5mm thick strips. (Key Tip!) This cut makes it versatile for any dish, whether stir-fried, served as sashimi, or in a salad.
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4. Place the cut konjac into a heatproof bowl and add 1 tsp of sugar and a pinch of salt.
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5. Thoroughly mix the salt and sugar into the konjac and let it sit for 10 minutes. (Key Tip!) The osmotic pressure from salt and sugar draws out excess moisture, removing bitterness and acridity. The sugar adds a subtle sweetness, enhancing the konjac's flavor.
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6. In a separate bowl, combine 10g of miso, 1 tsp (5g) of vinegar, and 1 tsp (3g) of sugar. Mix well to create the vinegar miso.
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7. Drain the liquid that has come out of the konjac after sitting for 10 minutes using a strainer. Do not rinse. (Key Tip!) Draining the moisture makes it easier for flavors to penetrate and results in a firm, chewy texture. Rinsing here would reintroduce moisture into the konjac.
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8. Return the drained konjac to a heatproof bowl, cover with plastic wrap, and microwave for 4 minutes at 600W.
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9. After microwaving, remove the plastic wrap and drain any further liquid that has accumulated using a strainer. (Key Tip!) Microwave heating further removes moisture containing odor, firms up the konjac for a better bite, and concentrates the flavor.
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10. Return the drained konjac to the bowl, add a pinch of MSG (Umami Seasoning), and mix well to incorporate the umami.
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11. Once cooled slightly, serve with the vinegar miso. Enjoy!
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