Chinese-Style Jellyfish-Like Frozen Konyaku and Cucumber Salad

• 1 block Konyaku (White konyaku, if available)
• 1 Cucumber
• 1 tsp Soy sauce
• 2 tsp Vinegar
• 1/2 tsp Sugar
• 1/2 tsp Dashi stock granules
• 1/4 tsp Doubanjiang
• 1 tsp Sesame oil

1. Cut the konyaku into 2-mm thickness and slice the pieces into fine short noodle-like rectangles.
2. Put water, two pinches of salt (not listed among the ingredients) and konyaku in a pot, and let the water boil for five minutes.
3. Strain the cooked konyaku in a colander; rinse it with cold water, and drain.
4. Wrap up the drained konyaku in saran wrap and leave in the freezer for 24 hours.
5. Thaw konyaku in running water and remove moisture.
6. (See photo)
7. Cut cucumber lengthwise into halves, and then each piece diagonally into thin slices.
8. Sprinkle and mix 1/2 teaspoon salt (not listed among the ingredients) with the cucumber slices, and let sit for five minutes.
9. Rinse off the salt and remove the excess water.
10. Place the konyaku and cucumber into a bowl.
11. Mix the ingredients, then add the mixture to the bowl and stir.
12. Most konyaku turns out this way.
13. White konyaku looks more like jellyfish.
14. This is what regular konyaku looks like after the freezing and thawing process.

konyaku, cucumber, soy sauce, vinegar, sugar, granules, doubanjiang, sesame oil

Taken from cookpad.com/us/recipes/169927-chinese-style-jellyfish-like-frozen-konyaku-and-cucumber-salad (may not work)