Miso dengaku

Cut the Konjac block into 1.5 cm thick rectangles. Score a shallow crosshatch pattern on one side of each Konjac block piece.

Bring a pot of water to a boil. Add the cut Konjac block pieces and boil for 5 minutes to remove any raw odor. Drain thoroughly.

Thread two or three pieces of Konjac block onto each wooden skewer.