‘Kimpira’ Konnyaku (Konjac)

Rinse Konnyaku Block, slice thinly (4-5mm thin), make a slit in centre, insert one end into the centre slit, then flip over.

Boil Water in a saucepan, cook Konnyaku pieces for 1-2 minutes, then drain.

Heat Sesame Oil in the saucepan, return the drained Konnyaku pieces, add all other ingredients except Shichimi (Japanese Chilli Spice Mix), cook over medium heat until the sauce is gone.

Sprinkle with some Shichimi (Japanese Chilli Spice Mix) and serve.