Stewed Konnyaku

• 400 grams Konnyaku
• 400 ml Dashi stock
• 1 tbsp Sugar
• 3 tbsp Soy sauce
• 1 tbsp Mirin
• 3 Umeboshi
• 1 large pinch Bonito flakes

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. Turn it inside out, through the hole).
3. Bring some water to a boil in a pot, add the konnyaku, and return to a boil.
4. Boil for one minute, then strain.
5. Remove the seeds from the umeboshi, then mince.
6. Put the dashi stock, sugar, soy sauce, mirin, and umeboshi from Step 2 into a heatproof bowl.
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. Next, add the bonito flakes and lightly mix.
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. Serve with the liquid.
11. I garnished the konnyaku with snow peas simmered in salt water.
12. If you make a lot, you can store in the refrigerator or pack in a bento.

stock, sugar, soy sauce, mirin, bonito flakes

Taken from cookpad.com/us/recipes/143822-stewed-konnyaku (may not work)