Slice the konnyaku to 5-6mm. In the center, cut a slit lengthwise about 1/4 the length of the konnyaku and thread the end through the hole to make a "rein knot."
Boil water and quick pour it over the konnyaku and drain.
Heat a pan with the sesame oil and briskly fry the konnyaku. Add sugar and soy sauce, and once it's evenly combined, arrange on a plate and serve.
Story Behind this Recipe
A long time ago, my mother used to make this a lot. It's a nostalgic Showa Era side dish. I learned it alongside my mother. It's also made with sliced Chinese pickles. I realized how much my mother loves her sesame oil.
If the slit for the rein knot is too long, the knot will come undone during cooking. This is an easy way to infuse the flavors, but if it's too cumbersome, just shred the konnyaku by hand.