Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, soboro with shirataki noodles and koya dofu. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
A detailed shirataki noodles recipe that will teach you how to make the most out of these keto miracle noodles. Simply buttered, they are delicious! https. Shirataki (白滝, often written with the hiragana しらたき) are translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil's tongue yam or elephant yam). This gives you flexibility when choosing topping Japanese food recipes for beginners in low calorie cooking for quick meal ideas at home and on the go.
Soboro with Shirataki Noodles and Koya Dofu is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Soboro with Shirataki Noodles and Koya Dofu is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have soboro with shirataki noodles and koya dofu using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Soboro with Shirataki Noodles and Koya Dofu:
- Make ready 170 grams Shirataki noodles
- Make ready 3 Koya dofu (freeze-dried tofu)
- Get 5 tbsp ☆ Soy sauce
- Prepare 4 tbsp ☆ Sugar
- Get 3 tbsp ☆ Mirin
- Make ready 3 tbsp ☆ Sake
- Make ready 3 tsp ☆ Chicken soup stock granules
- Take 2 tsp ☆ Ginger
Kung Pao Chicken and Shirataki Noodles. Shirataki noodles are made from the konjac yam native to Japan and are sometimes called konjac noodles. They're composed almost entirely of water and glucomannan starch, an indigestible dietary fiber. Because of that, they have no net carbohydrates and negligible calories.
Steps to make Soboro with Shirataki Noodles and Koya Dofu:
- Combine the ☆ ingredients.
- Rinse the shirataki noodles and cut into small pieces. (I like chopping them into pieces smaller than the size of a grain of rice to enjoy the popping texture.)
- Soak the koya dofu in water or hot water to rehydrate. Squeeze out the excess water (be careful if using hot water) and tear it up with your hands.
- Dry-roast the chopped shirataki noodles.
- Add the koya dofu and dry-roast some more.
- Add the combined seasonings then simmer until the liquid evaporates while stirring with a spatula. Be careful not to scorch it. Agitate the skillet to make the liquid evaporate.
- Once all the liquid disappears, turn off the heat. Stir well until the steam from skillet cools down. (Be carefully not to let it get too soggy.)
They're composed almost entirely of water and glucomannan starch, an indigestible dietary fiber. Because of that, they have no net carbohydrates and negligible calories. There are two basic types of shirataki noodles: those with tofu added and those without. They definitely work well in stir fry and ramen type dishes. Find any asian recipe that uses noodles and try it with shirataki.
So that is going to wrap this up with this exceptional food soboro with shirataki noodles and koya dofu recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
