Wash the konjac block in water, then slice to about ½ to ¾ inches thick pieces
Use a sharp knife to score diagonal cuts in a crisscross pattern on just ONE side of each konjac piece. Be careful not to cut through the konjac.
In a wok or skillet, heat the unagi sushi sauce over medium heat. Add honey, or brown rice syrup.
Place the konjac pieces (scored sides down) on top of the sauce, and let simmer for about 5 minutes.
Use chopsticks or tongs to carefully tun over the konjac steaks to the other side.
Add the Asian peppers, then let simmer for another 5-10 minutes, or until most of the liquid has evaporated, and the sauce has thickened.
Let cool slightly before removing konjac pieces from the pan. Enjoy!