Konjac Steak

Drain the Konjac block and score both sides deeply in a crosshatch pattern, being careful not to cut all the way through. Cut the scored Konjac block into 1.5 cm thick slices.

Place the Konjac slices in a pot of boiling water and boil for 5 minutes to remove any lingering odor. Drain thoroughly and pat dry with paper towels.

Grate the Fresh garlic and Fresh ginger into a small bowl. Add Koikuchi shoyu, Mirin, Cooking sake, and Granulated sugar to the bowl and mix well to create the sauce.