Rub salt into the konnyaku, rinse, slice into 8 mm strips, then cut a small 1 cm slit lengthwise in the middle of the konnyaku.
Holding the konnyaku lengthwise, pass the top part through the slit and gently pull to make a "rein knot." Parboil the slices for 2 minutes, then drain in a colander.
Heat sesame oil in the same pot, evenly sautè both sides of the konnyaku until golden brown, add water, and when it starts to boil, add sake and sugar, and simmer for 2 minutes.
Add the ingredients marked with a ◆ and simmer on medium heat until most of the liquid has boiled away. Add mirin and stir until the konnyaku starts to shine. Let sit in the pot until the flavors are absorbed and they're done.
Story Behind this Recipe
This is the knotted konnyaku recipe I learned from my mother. Konnyaku is good for your digestion!
If the slit in the konnyaku is too long, the knot will come undone, so be sure to cut just enough to make the knot. As long as you sautè and simmer the konnyaku well, it should be well flavoured, even when cooled. This flavor is sweet and savory! Adjust the seasoning to taste.