Cut the fish sausages into 1cm length, and cut the white leeks into 1.5 cm length.
Cut the Konnyaku into 1.5-2 cm cubes. If you have time, pound the konnyaku before cutting, or score the surface to help the flavor soak in.
Dry fry the konnyaku in a pan. Add the white leeks and fish sausages, and cook until golden brown.
Add soy sauce and mirin and let the flavor soak in. Turn off the heat, and mix the butter and wasabi. Scatter green onions if you have them.
Story Behind this Recipe
I wanted to eat tuna with leek (negima), but I didn't have any tuna, so I tried making it with fish sausages.
If you are not using a non-stick pan, then adding in a bit of vegetable oil after dry-frying the konnyaku might be a good idea. Add as much wasabi as you like... You can also skew them like at yakitori restaurants.