Garlic Konnyaku - butter

Method

• Cut the konnyaku in half to half the thickness, then cut it into 1 cm cubes.
• Boil for about 2 minutes, remove the scum, and drain in a colander.
• Heat some butter in a frying pan and fry the konnyaku from Step 1 on high heat.
• Once the water has evaporated, add the garlic.
• While stirring, thoroughly fry the konnyaku until browned.
• Add the consomme granules to the frying pan in Step 2.
• Quickly add in 1 tablespoon of water (not listed in ingredients), and fry thoroughly.
• If using a consomme cube, put it in the pan and when it softens, crush it with the spatula before adding the water.
• Fry completely until it begins to sizzle.
• Add salt and pepper to taste, and it's done!
• With konnyaku noodles: Remove the scum, fry the konnyaku until the water evaporates and add the flavoring.
• After adding the consomme you should be able to cook these noodles without burning them, even without adding any water.
• With white konnyaku noodles: The same as the stringed konnyaku.
• You can make them without burning them even without adding adding water.
• You can cut them however you want.
• I like to eat them long like noodles.
• I referred to YusuYusu's recipe "Notch the Konnyaku Easily and Quickly with a Fork!
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• I found that using 1 cube of consomme made the flavor strong and almost thick.
• Using the granules gives a more moderate taste, but both are good!
• It's low sodium.