Steps

1. Pat dry the moisture from the konnyaku.
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2. Thinly slice the konnyaku to about 5mm thickness.
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3. If the konnyaku requires de-bittering, boil the sliced konnyaku in boiling water for about 1 minute.
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4. Prepare 11 bamboo skewers.
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5. Skewer the sliced konnyaku onto the bamboo skewers in a zigzag pattern, about 3 slices per skewer. [Key Tip!] Insert the skewer through the center of the konnyaku and skewer it in a wavy pattern with consistent spacing.
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6. Lightly coat the skewered konnyaku with 1 tsp of Potato Starch on both sides. [Key Tip!] Coating thinly will help the sauce adhere better later.
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7. In a bowl, place 0.5 tbsp of Miso and add 0.5 tbsp of Soy Sauce. Mix to dissolve the miso without lumps.
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8. Once dissolved, add 0.5 tbsp of Sugar, 0.5 tsp of Grated Garlic, 0.5 tsp of Grated Ginger, 0.5 tbsp of Cooking Sake (Rice Wine), and 0.5 tbsp of Mirin (Sweet Rice Wine). Mix well.
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9. Add 50ml of Water and mix further to create the sauce.
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10. Lightly oil a frying pan with Vegetable Oil (to taste) and warm over medium heat for about 30 seconds.
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11. Place the skewered konnyaku in the heated pan and grill over medium heat for 2 minutes per side. [Key Tip!] Grilling the konnyaku first helps to remove moisture and allows the sauce to soak in better.
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12. Flip the konnyaku and grill the other side for another 2 minutes.
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13. Once both sides are grilled, pour the prepared sauce over the konnyaku.
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14. Simmer over medium heat for about 1 minute to allow the sauce to thicken and coat.
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15. Flip the konnyaku and simmer for about 1 minute on the other side, allowing the sauce to coat.
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16. Once the sauce has thoroughly coated the konnyaku, turn off the heat.
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17. Arrange on a plate. [Key Tip!] If there is sauce on the skewer handles, gently wipe them clean before plating.
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