Konnyaku dengaku

Method

1. 1 Cut konnyaku jelly into strips and score both sides with squares.
2. 2 Boil konnyaku for 5 minutes and drain the water to remove the characteristic limey smell of the jelly.
3. 3 Boiling and discarding the water is mandatory; if not boiled, the dish will have a strong, unpleasant smell and be difficult to eat.
4. 4 Toast konnyaku sticks in a dry pan for 5 minutes until the surface is slightly dry.
5. 5 Dry roasting the jelly reduces its moisture content so that the miso sauce can adhere to the grooved surface.
6. 6 Skewer the skewers, brush with miso sauce simmered with mirin, sake, and sugar, grill for 3 minutes, and sprinkle with sesame seeds and Sichuan peppercorns.

With an appliance

• Oven 28 min

  Replace step 6: spray with miso-coated konnyaku oil, place on a rack at 230 degrees for 7 minutes, and flip after 4 minutes; the sauce will coat evenly, reducing the spiciness but without a direct smoky flavor.