If you are lucky enough to get Konnyaku in the block, you can save yourself these first steps.
Dissolve 10 g of konjac powder in 320 ml of water and bring to the boil, stirring constantly, until it takes on a gel-like consistency and then leave to cool for about half an hour.
Meanwhile, stir 0.4 g of slaked lime with 40 ml of water. This is added to the konjac gel and vigorously stirred in.
The mass is poured into a square can, smoothed out and allowed to cool.
After 30 minutes, add some cold water to the jar and remove the gel from the edge with a knife. Turn the can over and let the solid block boil gently for about half an hour.
Then you can either let the pot cool down, the Konnyaku stays in the boiling water in the refrigerator for 5 - 6 days, or you can continue to use it straight away.
To do this, cut the block into thin slices, dice, or, as I did, cut into slices, cut in the middle and roll one end through the slot from the outside, then it looks pretty twisted.
Mix the teriyaki sauce with the chopped garlic and sugar or the corresponding amount of sweetener in a small shot, marinate the konnyaku in it for at least two hours, stir in between.
I usually let it steep overnight, then the taste is more intense afterwards.
Finally, fry the Konnyaku in a non-stick pan with a little oil and sprinkle with roasted sesame seeds.
Note: Fried konnyaku has been consumed in Japan for many years. In terms of ingredients, the basis is identical to the more well-known Shirataki noodles. It is a filling, almost calorie-free side dish for salads or soups.
Since Konnyaku is very tasteless on its own, you can give it many different flavors by varying the marinade.
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