Rub the konnyaku in salt, rinse, slice, then make a slit lengthwise in the center of each piece, and thread the end through the hole to make a "rein knot." Parboil in boiling water, drain, then dry roast in a pan.
Remove the strings from the celery, and slice diagonally.
Put sesame oil in a pan, and sauté konnyaku and celery.
Add dashi with the other seasoning ingredients, and simmer until the sauce is reduced. Adjust seasoning to taste. Stewing will thicken the sauce, so start out with a light flavor.
Transfer to a serving plate and sprinkle white sesame seeds.
Story Behind this Recipe
I had leftover celery and konnyaku in my fridge, so came up with this kimpira dish.
You can remove the smell of the konnyaku by first boiling in water, then dry-roasting.