Rinse the konjac block under cold water, then slice it into 1 cm thick pieces.
In a pan, combine 30 g koikuchi soy sauce, 30 g mirin, 5 g sugar, 15 g cooking sake, 5 g minced garlic, and 5 g grated ginger.
Add the konjac slices to the sauce and simmer for 5 minutes, turning once.
Sesli anlatım, porsiyon ayarı ve daha fazlası
