Steps

1. Bring water to a boil in a pot and add the konjac (2 pieces). Simmer for about 10 minutes. (Key Tip!) Parboiling removes the konjac's odor and gives it a firmer, chewier texture.
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2. Drain the boiled konjac in a colander, pat it dry, and let it cool down.
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3. Place the cooled konjac on a cutting board, cover with a kitchen cloth, and pound it with a rolling pin or similar object to release moisture. (Key Tip!) Pounding the konjac breaks it down, allowing it to absorb flavors better and enhances its chewy texture by further reducing moisture.
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4. Tear the pounded konjac into bite-sized pieces by hand.
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5. Heat 1 tbsp vegetable oil and 1 tbsp sesame oil in a frying pan over medium heat. (Key Tip!) Using only sesame oil can be too overpowering in fragrance, so a 50/50 mix with vegetable oil is recommended.
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6. Add the torn konjac to the frying pan and stir-fry over medium heat until the moisture evaporates and the surface becomes slightly crispy (approximately 4 minutes). (Key Tip!) Thoroughly evaporating the moisture and stir-frying until the surface is slightly crispy will further enhance its meat-like texture.
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7. To the stir-fried konjac, add [A] 4 tbsp cooking sake (rice wine), [A] 4 tbsp soy sauce, [A] 2 tbsp sugar, and the 2 dried chili peppers. Simmer over low heat. (Key Tip!) Leaving the chili peppers whole will reduce their spiciness. You can omit them if you prefer less heat.
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8. When most of the liquid has evaporated, add the 5g bonito flakes (katsuobushi) and white sesame seeds (to taste), then turn off the heat and mix everything together. (Key Tip!) The bonito flakes will absorb the seasoning, so it's best to add them when there's still a little liquid remaining. Letting it cool down will further meld the flavors and make it even more delicious. It can be stored in the refrigerator for approximately 1 week.
   🕒 09:20