Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, mentaiko with shirataki konnyaku noodles. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Mentaiko with Shirataki Konnyaku Noodles is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Mentaiko with Shirataki Konnyaku Noodles is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. 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
- Prepare 1 tbsp Sesame oil
- Make ready 1 and a half tablespoons Mentsuyu
- Make ready 1 Red chile pepper (sliced)
- Get 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.
Instructions 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’s going to wrap this up for this exceptional food mentaiko with shirataki konnyaku noodles recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
