Briefly rinse the konnyaku, and cut into bite-sized pieces.
Heat a frying pan (non-stick is recommended), and add konnyaku.
Add salt, herbs, and black pepper immediately, coating the konnyaku while reducing the water over the heat.
It is ready to serve after the water is cooked out and the taste is evenly blended. The salt may burn easily, so be attentive.
Story Behind this Recipe
I wanted to use up herbs and also find a simple way to eat konnyaku. I wanted it to be healthy, so I made it without oil.
When the water in the pan starts to cook out, the salt tends to stick to the pan, so briskly rub the konnyaku along the bottom of the pan to absorb it. Feel free to use Krazy Salt or any kind of herbal salt. Since the konnyaku is well broiled, there's no need to parboil in advance to remove the harsh taste.