An easy Japanese dish.
Konnyaku (konjac). You can use blocks too, just cut them in slices or cubes.
Eringi mushrooms, cut in cubes.
Ginger. Minced. I put a good amount.
Kombu seaweed. A small cut. Later after cooking, I cut it into ribbons.
Soy sauce and mirin (or sake + sugar), 3 tbs of each. A little red hot chili if you want. Cover with water. Let simmer. I cooked 30 minutes.
Reheat the next day. Enjoy as a rice topping, a side dish or in negiyaki.