2-3 blocks konnyaku
1 c grated daikon
2 tbsp lemon juice
1/4 c sugar
3/4 tsp salt
1 tsp hondashi
1 tsp shoyu
Rinse and cut konnyaku in half. Cut each piece in half (butterfly) to make it thinner. Cut in thin slices. Salt konnyaku and massage. Rinse and drain. Combine with rest of ingredients. Chill overnight.