Steps

1. In a food bag, add [A] Sugar 1 tbsp, [A] Ground Sesame Seeds 1 tbsp, and [A] Miso Paste 2 tbsp.
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2. Make diagonal slits at even intervals on the surface of Konjac 1 sheet (250g).
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3. Insert a spoon parallel to the slits and tear into bite-sized pieces.
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4. Add Sugar 1 tsp to the torn konjac and knead. (This is the key! Kneading with sugar helps remove bitterness and moisture, making it absorb flavors better.)
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5. Blanch the kneaded konjac in boiling water for about 3 minutes to remove bitterness.
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6. Drain the blanched konjac in a colander and pat dry with paper towels.
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7. Place the warm, dried konjac into the seasoning bag prepared in step 1. Close the bag and knead to mix the seasonings and konjac thoroughly.
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8. Once mixed, remove excess air, seal the bag, let it cool to room temperature, and then refrigerate for about 3 hours to marinate.
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9. After marinating, lightly scrape off excess miso and arrange on a plate. (This is the key! If storing, store in an airtight container without excess miso and consume within 5 days.)
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10. Garnish the marinated konjac with Ground Sesame Seeds and Chives (if using), and sprinkle with Shichimi Togarashi to complete.
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11. [Arrangement 1: Green Onion and Cheese Konjac] Create a dish using aluminum foil and place the marinated konjac inside.
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12. Slice Green Onion 1/3 stalk into 2cm thick pieces. Microwave at 600W for about 1 minute to mellow its pungency.
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13. Place the heated green onions with the konjac on the aluminum foil. Top with the remaining miso paste and Mixed Cheese. Grill or toast until browned.
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14. [Arrangement 2: Miso-Glazed Meat] Marinate meat such as Chicken with the leftover miso paste. If more seasoning is needed, adjust with Soy Sauce and Salt and Pepper.
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15. Grill the seasoned meat until hot, or stir-fry with boiled cabbage and serve as a miso-glazed dish.
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