Prepare the miso sauce by heating sesame oil in a saucepan. Lower heat and add red miso, sake and sugar. Stir to mix well until sugar is dissolved and set aside. When it is cooled, add lemon juice and mix well.
Rinse konnyaku and knead firmly. Cut into 1-cm (½-in) thick slices.
Boil a pot of water and add in konnyaku pieces. Simmer for about 5 minutes. Remove and pat dry with a towel.
Arrange on 4 individual serving plates and serve with the miso sauce spooned over.
© 2018 All rights reserved. Published by Marshall Cavendish.