Cut the konnyaku in half lengthwise, and use a zig-zag knife to cut into 1 cm thick slices.
Fill a deep frying pan with salt water (not listed), add the konnyaku, and boil for about 5 minutes while skimming the scum. Discard the water, rinse the konnyaku, drain excess water, return to the frying pan, and heat.
Dry-fry the konnyaku, and when it starts to sizzle, add the butter and sauté. Add the water and the ★ ingredients, and simmer.
When the liquid is almost completely cooked out, add the broken up mentaiko, and mix until the mentaiko is cooked through. It's ready to serve.
Story Behind this Recipe
This is a variation on my recipe for "Sweet and Savory Butter Sautéed Konnyaku and Tarako" Recipe ID: 497543 I increased the amount of butter in this version.
If you don't have a knife with a jagged or zig-zag edge, it's perfectly fine to use a regular knife. In that case, however, to let the flavors blend, make shallow cuts into one side of the konnyaku in a lattice pattern. The flavor is on the strong side, so adjust the amount of soy sauce to taste.