Score the surfaces of the eggplants and konnyaku in a crisscross pattern, and cut into bite sized pieces.
Cut the leek and bell peppers into bite-sized pieces. Finely julienne the ginger.
Put the sesame oil in a pan, add the ginger, leek, eggplants and peppers and stir-fry slowly over low heat.
When the vegetables are wilted, add the konnyaku and stir-fry some more.
When everthing is cooked add the sake, dashi stock, soy sauce, and oyster sauce. Simmer over medium heat for about 10 to 15 minutes.
Transfer to serving plates and it's done.
Story Behind this Recipe
This is a family favorite.
Stir-fry slowly and patiently. Add some oil if there's not enough. The oyster sauce is used as a hidden flavor. You can omit it, but the flavor will be richer with it. You can add garlic to taste if you like.