Stewed Konnyaku

Directions

1. 1
   Cut the konnyaku into 6 mm strips, and make knots (make a vertical incision into the center of each strip while leaving both ends attached.
2. 2
   Turn it inside out, through the hole).
3. 3
   Bring some water to a boil in a pot, add the konnyaku, and return to a boil.
4. 4
   Boil for one minute, then strain.
5. 5
   Remove the seeds from the umeboshi, then mince.
6. 6
   Put the dashi stock, sugar, soy sauce, mirin, and umeboshi from Step 2 into a heatproof bowl.
7. 7
   Put the konnyaku from Step 1 into Step 3, mix it together, cover with plastic wrap, and microwave at 500 W for 10 minutes.
8. 8
   Next, add the bonito flakes and lightly mix.
9. 9
   Once it has cooled, cover with a lid or plastic wrap and let chill in the refrigerator for half a day to finish.
10. 10
    Serve with the liquid.
11. 11
    I garnished the konnyaku with snow peas simmered in salt water.
12. 12
    If you make a lot, you can store in the refrigerator or pack in a bento.