Cut lines into the surface of the konnyaku in a lattice pattern. Cut into 2 cm cubes and boil in water to remove any bitterness. Drain the water in a colander.
Heat the oil in a frying pan. Pan-fry the konnyaku until the edges become crispy and browned.
Pour in the yakiniku sauce and cook until the liquid evaporates while stirring to coat the konnyaku with the sauce.
Story Behind this Recipe
I'm really into konnyaku steak right now. I through COOKPAD recipes, books, and magazines, and made various versions, but I wanted to make something more steak-like. Cutting the lines into the surface makes the konnyaku more tender and allows the flavor to seep through to the center easily, which makes it doubly delicious.
Make sure to mix the yakiniku sauce with the konnyaku very well.