Cut the konjac into half along the shorter side, then slice into 2–3mm wide strips along the longer side.

Place the konjac slices in a freezer bag, flatten them, remove air, and seal the bag. Freeze overnight.

Defrost the frozen konjac by submerging the bag in water. Remove from the bag, squeeze out excess water, and pat dry. Arrange half of the slices on a microwave-safe plate without overlapping.