Shigure Konnyaku

• 2 pieces Konnyaku
• 4 tbsp water
• 4 tbsp. shoyu
• 1 tbsp. sugar
• 1 tbsp. sake
• chili pepper
• ½ cup shredded Katsuobushi (dried fish flakes)

Tear konnyaku into pieces. Rub a little salt and parboil, drain. Then fry in 1 tbsp. oil. Cook together with rest of ingredients until the sauce soaks in. Serve in bowl and mix with Katsuobushi.