Place the konnyaku noodles in a colander, rub with salt to remove the odor and cut into whatever length you prefer and drain the water (this shortens cooking time).
Drain the tofu as much as possible with paper towels. Cut the meat into 1 cm bite-sized pieces, and finely chop the leeks and maitake mushrooms.
Heat up a pan and add the konnyaku from step 1. Break up the tofu from step 2, and add to the pan.
Fry until most of the water has evaporated. You can just leave it alone for a while, but make sure to drain it thoroughly.
Add sake and sugar to the noodle sauce and mix well.
One the water has evaporated from step 4, add the meat, maitake mushrooms, and leeks. Once the ingredients have softened from frying, add the sauce from step 5 and simmer.
Garnish with sesame oil, adding sesame seeds and shichimi spice to taste .
You can eat it with raw egg, just like regular sukiyaki. You can also eat it over rice.
For those of you on a diet, you can omit the sesame oil! If you want to add more oil, then also add more meat.
You can make more than needed and use it in bentos or save it for later since it doesn't have much water content . It is made with all healthy ingredients as well .
Story Behind this Recipe
Are there times when you want to eat sukiyaki, but can't due to economical/health reasons, or there aren't enough mouths to feed? Eat this sukiyaki during those times. Maitake mushrooms are good for the immune system, and konnyaku is low in calories and high in dietary fiber!
Make sure to thoroughly evaporate the water from the konnyaku noodles and tofu when frying them. It tastes great because it isn't watery. For those of you who don't add sugar, it might be a good idea to replace the sake with mirin. It tastes like sukiyaki . You can eat a fairly large portion without affecting your diet.