Steps

1. In a heatproof container, combine 2 tbsp Mirin (Sweet Rice Wine) and 1 tbsp Sugar. Microwave on 600W for 50 seconds to evaporate the alcohol and dissolve the sugar.
   🕒 00:40
2. Add 1 tbsp Miso and mix until dissolved.
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3. Stir in 1 tbsp Toasted Sesame Seeds. If you like it spicy, adjust and add Ichimi Togarashi (Japanese Chili Powder) to your preference.
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4. Once mixed, the sweet miso sauce is complete. For best results, do not pre-season the konjac as it doesn't absorb flavors easily. Serve with this sweet miso sauce. You'll have extra sweet miso sauce, which is also delicious with vegetable sticks! If you prefer it less sweet, try using half the amount of sugar.
   🕒 01:11
5. Cut the Konjac Block (200g) into 8 equal pieces, then slice each piece in half horizontally. Rub the cut konjac pieces with a pinch of Salt and a pinch of Sugar. Using both salt and sugar helps to effectively remove any unwanted odor from the konjac, resulting in a more delicious dish.
   🕒 01:22
6. Rinse the konjac pieces under running water after rubbing with salt and sugar.
   🕒 01:37
7. Place the rinsed konjac in a heatproof container, add enough water to cover, and microwave on 600W for 5 minutes.
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8. After microwaving, rinse the konjac with water again and let it cool slightly.
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9. Drain the konjac in a colander and pat dry the surface moisture with paper towels.
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10. Place 2 tbsp All-Purpose Flour and the dried konjac pieces into a food bag. Seal the bag and shake to coat the konjac evenly with the flour.
    🕒 02:00
11. Heat vegetable oil as needed in a frying pan over medium heat.
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12. In a bowl, whisk together 1 Egg, a pinch of Salt, and a pinch of Pepper.
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13. Dip the floured konjac pieces into the beaten egg, then place them in the heated frying pan and fry.
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14. Once the bottom is golden brown, flip the konjac pieces and cook the other side.
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15. When both sides are golden brown, carefully pour the remaining beaten egg around the edges of the pan and wrap it around the konjac pieces to use it all up. Since konjac is square, you can wrap the egg around it like making tamagoyaki (rolled omelet).
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16. After wrapping the egg, continue to cook until golden brown.
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17. Once golden brown on the surface, it's ready! Transfer to a plate.
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