Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mentaiko with shirataki konnyaku noodles. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mentaiko with Shirataki Konnyaku Noodles is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Mentaiko with Shirataki Konnyaku Noodles is something that I have loved my entire life. They are fine and they look wonderful.
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). The word "shirataki" means white waterfall, referring to the appearance of these noodles. A wide variety of shirataki noodles konjac options are available to you, such as feature, processing type, and primary ingredient. Jadi selain pakai nasi, ternyata pakai shirataki noodle juga cocok, di antara semua kalau aku paling suka yang beef tapi tetep gk.
To get started with this recipe, we must prepare a few ingredients. You can have mentaiko with shirataki konnyaku noodles using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mentaiko with Shirataki Konnyaku Noodles:
- Get 1 bag Shirataki konnyaku noodles
- Make ready 3 tbsp Spicy cod roe
- Take 1 tbsp Sesame oil
- Take 1 and a half tablespoons Mentsuyu
- Prepare 1 Red chile pepper (sliced)
- Prepare 1 dash Chopped scallions (optional)
Both konnyaku and shirataki come packed in water - no wonder, since they are mostly water anyway. Open the package in a bowl or over the sink. Shirataki noodles have no calories, yet are very filling and full of healthy fiber. This is a detailed article about shirataki noodles and how to use them.
Steps to make Mentaiko with Shirataki Konnyaku Noodles:
- Cut the shirataki konnyaku noodles into an easy to eat length (about 7 to 10 cm), boil in water for 5 minutes, remove any scum, then drain.
- Remove the membrane from the mentaiko with a knife. I buy a pack of mentaiko with the membranes already removed.
- Put the shirataki konnyaku noodles into a frying pan and cook on medium heat for 2 to 3 minutes, add sesame oil and fry.
- After frying for about 3 minutes, add the mentsuyu and red chili pepper. Add the mentaiko and turn off the heat once it changes color.
- Transfer to small bowls, serve with chopped scallions and serve. You could also serve it chilled for the flavors to meld.
Shirataki noodles have no calories, yet are very filling and full of healthy fiber. This is a detailed article about shirataki noodles and how to use them. Shirataki noodles are a low-calorie food made from glucomannan, a type of fiber found in the Asian konjac plant. Shirataki noodles are made from konjac yams and can be easily found in Japanese supermarkets. They largely comprise of glucomannan, which is extracted from the yam and mixed with water to turn it into konnyaku.
So that is going to wrap it up for this exceptional food mentaiko with shirataki konnyaku noodles recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
