Score the konnyaku on both sides in a hatched pattern. You can do this by lightly tapping on the surface with a knife. This will help the konnyaku absorb the flavors.
Cut the daikon and konnyaku into cubes and sautè in sesame oil. When the daikon becomes translucent, stir in the 1 and 1/2 tablespoons sugar, 1 tablespoon soy sauce, dashi powder, then add just enough water to cover the daikon and konnyaku.
Cover with a lid and simmer for about 10 minutes on medium heat. Open the lid and boil on high heat until the liquid has boiled out. Sprinkle dried bonito flakes and ichimi spice, then serve.
Story Behind this Recipe
I simply adore konnyaku.
Cutting the konnyaku and daikon into bite-sized pieces makes them easy to eat and absorbs the flavor more easily. It also looks quaint.