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PREPARE AHEAD:
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1. Bring 1 cup of water to a boil in a small saucepan and drop in the shredded konnyaku. Return to the boil, then drain immediately and cool to room temperature.
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2. Bring another cup of water to a boil and drop in the loaf of tofu. Simmer uncovered over moderate heat for 5 minutes, drain, and cool to room temperature.
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3. Then wrap the tofu in a kitchen towel or napkin and squeeze it gently to rid it of its moisture. With the back of a wooden spoon, rub it through a sieve set over a bowl.
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4. In another bowl, soak the shredded carrots in ¼ cup of cold water and ½ teaspoon of salt for about 30 minutes. Drain, squeeze dry, and set aside.
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5. In a small saucepan heat 1 teaspoon of vegetable oil over high heat until a light haze forms above it. Stir in the konnyaku, dashi, 1 teaspoon of the sugar, the remaining ½ teaspoon of salt, a few sprinkles of MSG and 1/8 teaspoon of soy sauce, and bring to a boil. Boil uncovered until the liquid has reduced to about half. Cool to room temperature.
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6. Heat a small frying pan over high heat until a drop of water flicked across its surface evaporates instantly. Add the sesame seeds and, shaking the pan almost constantly, warm them until they are a pale gold and their aroma is released.
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7. Grind to a paste in a suribachi (serrated mixing bowl) or, more easily, pulverize them at high speed in an electric blender with 1/8 teaspoon of soy sauce. Transfer the sesame-seed paste to a mixing bowl and stir in the reserved tofu.
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TO ASSEMBLE AND SERVE:
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1. Drain the konnyaku and its sauce through a sieve set over a small bowl. Stir 2 tablespoons of the sauce into the sesame seed paste.
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2. Then stir in 1 tablespoon sugar, ¼ teaspoon salt, a few sprinkles of MSG, the drained konnyaku, and the reserved grated carrot.
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3. Serve as a first course or part of a Japanese meal.
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