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─── 【English】 ■Ingredients (Serves 2) - 4 chikuwa (fish cakes) - About 200g lotus root - 1/2 block (about 130g) konnyaku (konjac) - 1 tbsp sesame oil - (A) 2 tbsp concentrated mentsuyu (noodle soup base, 3x strength) - (A) 1 tsp sliced dried chili pepper - White toasted sesame seeds (to taste) ■Instructions 1. Cut the konnyaku in half and then slice it into thin strips about 5mm wide. Place in a heat-proof bowl, loosely cover with plastic wrap, and microwave at 600W for 2-3 minutes. Drain the water and pat the surface dry with a paper towel. 2. Peel the lotus root and cut it into sticks about 1cm wide. Place in a bowl, soak in water, then drain and pat the surface dry with a paper towel. 3. Cut the chikuwa in half lengthwise, then slice into thin strips about 5mm wide. 4. Heat sesame oil in a frying pan over medium-low heat. Add the lotus root from step 2 and cook until browned. 5. Add the konnyaku and chikuwa from steps 1 and 3 to the pan. Stir-fry until browned, then turn off the heat. Add ingredients (A) and cook again over medium heat until well combined. 6. Transfer to a plate, sprinkle with white sesame seeds, and it's ready to serve. ─── 【BGM】 のる 様 作曲：なんでもない、今日に乾杯