1 dark konnyaku
1/2 bundle hijiki
1 dry hot red pepper
3 tbsp. sake
2 tbsp. soy sauce
1 1/2 tbsp. light soy sauce
2/3 c. kobu soup stock
Pinch of salt
Spinach, boiled and chopped

Boil konnyaku from cold water and rinse in water. Wipe the moisture off and cut crisscross close together and shallow. Cut side-wise very thin. Do the same on this surface. Should have 5 or 6 slices. Cut in bite size and deep fry in oil for 8 minutes and drain. Pour boiling water over the konnyaku to remove oil.

In a pot, boil 2 tablespoons each of sake and soy sauce and add chopped hot pepper and konnyaku and cook stirring until liquid is gone.

In a separate pot, boil the soup stock, 1 tablespoon sake and light soy sauce together and add the hijiki which was boiled in salted water and drain well. Add the hijiki to the konnyaku, serve with boiled spinach.