Vegetarian Niku Jaga With Konjac - cooking recipe

Ingredients

200 g konjac
2 large potatoes
1 carrot
200 g deep fried tofu
3 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sake
1/2 cup water

Preparation

Rub konjac in salt to soften and rinse it. Cut into cubes.
Dip tofu in hot water to get rid of excess oil. Cut into cubes also.
Cut carrots into chunks and potatoes into quarters.
Dump all ingredients, including seasoning and water into rice cooker and cook under \"rice\" setting.
Mine didn't stop cooking, so I turned it off after the potatoes and carrots were very soft and tender, about 30 minutes.