Cut the konyaku into 2-mm thickness and slice the pieces into fine short noodle-like rectangles.
Put water, two pinches of salt (not listed among the ingredients) and konyaku in a pot, and let the water boil for five minutes. Strain the cooked konyaku in a colander; rinse it with cold water, and drain.
Wrap up the drained konyaku in saran wrap and leave in the freezer for 24 hours.
Thaw konyaku in running water and remove moisture. (See photo)
Cut cucumber lengthwise into halves, and then each piece diagonally into thin slices. Sprinkle and mix 1/2 teaspoon salt (not listed among the ingredients) with the cucumber slices, and let sit for five minutes. Rinse off the salt and remove the excess water.
Place the konyaku and cucumber into a bowl. Mix the ☆ ingredients, then add the mixture to the bowl and stir.
Most konyaku turns out this way. White konyaku looks more like jellyfish.
This is what regular konyaku looks like after the freezing and thawing process.
Story Behind this Recipe
I came up with the idea for this recipe thinking that konyaku could be used as a substitute for jellyfish in Chinese style cucumber and jellyfish marinated salad, since frozen konyaku has a texture similar to jellyfish. I posted this recipe because the dish came out very tasty, and the frozen konyaku gave an interesting texture, although it would not be mistaken for jellyfish.
Complete the first three steps of the recipe a day before. Once the prepared materials are frozen, cooking takes very little time. The konyaku to be used should not contain fresh yam. That type of konyaku tends to be too crispy, and so is not recommended for this recipe. Reasonably-priced regular konyaku would do fine.