Vegetarian calamari (ika-age)

One 8 to 10 ounce package white konnyaku (grey can be used, but the white looks more convincing)
Flour for dredging
Oil for frying
Salt, lemon juice, ponzu (light salty, citrus dipping sauce), or soy sauce to taste

Slice the konnyaku 1/4-inch thick. Dredge well in flour. Heat the oil until a small piece of konnyaku dropped in rises steadily and quickly to the surface. Fry several pieces at a time until crispy and light brown. Drain well. Serve with lemon juice, sea salt, ponzu (light, salty, citrus dippiing sauce), or soy sauce, if desired.