2 dark konnyaku
4 okra
1 1/2 tbsp. salad oil
1 1/2 tbsp. sake
1 1/2 tbsp. soy sauce
1 1/2 tbsp. salt
Hichimi Togarashi (7 spices hot pepper)

Boil konnyaku from cold water. Soak in cold water. Slice konnyaku in half. Cut shallow crisscross on both surfaces. Sprinkle salt on okra and squeeze. Boil okra and cut thin.

Heat frying pan and oil it. Line konnyaku in the hot oiled pan. Shake pan while cooking on strong heat. Fry both sides. Remove from heat and pour sake and soy sauce, again cook on medium heat turning over until the liquid becomes thick. Sprinkle hot pepper. Place in serving dish and garnish with okra. Makes 4 servings.