Take the konnyaku out of the package, and after hitting it with the back of a knife, cut small notches, and then rip it into bite-sized pieces by hand. Finely chop the garlic.
Boil the konnyaku to eliminate bitterness, and strain the water in a colander.
Dry-roast the konnyaku, add sesame oil once it starts sizzling, and fry thoroughly after adding garlic.
Once the konnyaku harden, add sake and dashi stock, once evenly distributed, add soy sauce.
Evaporate the liquid, and then turn off the heat. Decorate with white sesame and green onions and serve .
Story Behind this Recipe
This is a simple dish that I often make. I made it for old-times sake. As for the green onions used in the finishing touch, I definitely recommend using it if you don't hate them. They do the job well.
Cook it all at once over a strong heat. This is a recipe that is eaten for its fragrance rather than for its flavor. Garlic burns easily, so I added it after dry-roasting the konnyaku.