Cut the konnyaku in half horizontally, and then into bite sized pieces.
Take the membrane off the tarako and loosen up the insides.
Put salted water and the konnyaku pieces in a deep frying pan and bring to a boil. Drain into a colander or sieve, rinse under running water, return to the frying pan and toss around the konnyaku pieces until dried out.
When all the moisture is gone, add the butter to the pan and stir fry quickly. Add the ★ ingredients, put on a small lid that sits directly on top of the food (drop lid or otoshibuta) and simmer over medium-low heat.
Simmer until almost all the liquid is gone.
Add the tarako and stir fry until cooked.
Please also take a look at Recipe ID: 774691 - "Sweet and Salty Konnyaku and Mentaiko Butter Stir Fry".
Story Behind this Recipe
This is one of my mother's signature recipes. I've been eating it since childhood.
I recommend using raw potato konnyaku if you can get it. The butter really is the key to the flavor, so be sure to use it. Tarako varies a lot in saltiness, so adjust the seasonings depending on how salty the one you have is.