Steps

1. Slice the konnyaku block (approx. 200g) in half lengthwise to create two thinner pieces.
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2. Cut each of these halved pieces horizontally to further halve their thickness.
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3. Make diagonal slits on the surface of the konnyaku pieces.
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4. Flip the konnyaku pieces over and make diagonal slits in the opposite direction from the first set.
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5. Cut the konnyaku with slits into bite-sized pieces (approx. 4 per section). This cutting technique is key to achieving good flavor absorption and a firm, springy texture.
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6. Sprinkle a pinch of salt on the cut konnyaku and gently rub it into the slits to let the flavor meld. Let it sit for a while.
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7. Briefly wipe off any surface moisture from the konnyaku after it has sat.
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8. Lightly coat the konnyaku with 2 tsp of potato starch, ensuring it's evenly distributed. Coating with potato starch improves texture and helps the glaze adhere better.
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9. Heat 2 tbsp of vegetable oil in a frying pan over medium-high heat. Once the oil is warm, arrange the konnyaku pieces in a single layer.
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10. Cook the konnyaku on each side without disturbing it. Allowing it to sear undisturbed prevents the potato starch coating from peeling off and promotes browning.
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11. Once both sides are golden brown, carefully remove any excess oil with a paper towel.
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12. Temporarily turn off the heat. Add the ingredients for [A] to the pan: 3 tbsp of mirin (sweet rice wine), 1 tbsp of cooking sake (rice wine), 2 tbsp of soy sauce, and 0.5 tbsp of sugar.
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13. Turn the heat back on and simmer until the sauce thickens and coats the konnyaku thoroughly.
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14. Gently toss the konnyaku to ensure the glaze evenly coats all pieces.
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15. Transfer to a serving dish and garnish with grated wasabi (to taste), if desired.
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