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Stir-fried Shirataki

Stir-fried Shirataki

I have been making this dish often. It's lightly seasoned, full of fiber, and great for those of you watching your diet.

Ingredients: 4 to 5 servings

Shirataki noodles
1 pack (160 g)
Shoots of hijiki seaweed (dried)
1 tablespoon
Burdock root
1/2 (about 30 g)
Carrot
1/3 (about 30 g)
Dried shiitake mushrooms
2
Aburaage
1
Water
300ml
☆ Dashi stock granules
1 teaspoon
☆ Soy sauce
1 teaspoon
☆ Sake
2 teaspoons
☆ Mirin
1 teaspoon
☆ Salt
1/3 teaspoon
Sesame oil
1 teaspoon

Steps

1. Wash and cut the shirataki into suitable size and drain well. Rehydrate the hijiki and dried shiitake mushrooms. Julienne the burdock and soak in water. Julienne t the carrot and shiitake mushrooms as well. Cut the aburaage into small pieces.
2. Heat sesame oil in a pan and cook the burdock root and carrots.
3. When they are well cooked, add the rest of ingredients.
4. Pour the water and ☆ seasonings into a pot and keep cooking over medium heat. When the liquid is reduced by half, turn the heat off and cover with a lid to let the rest of the liquid be absorbed.
5. It is also delicious chilled.

Story Behind this Recipe

When I was hospitalized, I often ate this dish and I tried to recreate the dish at home. It is low calorie, and simply seasoned.