Stir-fried Shirataki Recipe

Name: Stir-fried Shirataki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pack Shirataki noodles; 1 tbsp Shoots of hijiki seaweed (dried); 1/2 Burdock root; 1/3 Carrot; 2 Dried shiitake mushrooms; 1 Aburaage; 300 ml Water; 1 tsp Dashi stock granules; 1 tsp Soy sauce; 2 tsp Sake; 1 tsp Mirin; 1/3 tsp Salt; 1 tsp Sesame oil

Servings: persons

1 pack Shirataki noodles
1 tbsp Shoots of hijiki seaweed (dried)
1/2 Burdock root
1/3 Carrot
2 Dried shiitake mushrooms
1 Aburaage
300 ml Water
1 tsp Dashi stock granules
1 tsp Soy sauce
2 tsp Sake
1 tsp Mirin
1/3 tsp Salt
1 tsp Sesame oil

1
Wash and cut the shirataki into suitable size and drain well.
2
Rehydrate the hijiki and dried shiitake mushrooms.
3
Julienne the burdock and soak in water.
4
Julienne t the carrot and shiitake mushrooms as well.
5
Cut the aburaage into small pieces.
6
Heat sesame oil in a pan and cook the burdock root and carrots.
7
When they are well cooked, add the rest of ingredients.
8
Pour the water and seasonings into a pot and keep cooking over medium heat.
9
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.
10
It is also delicious chilled.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pack Shirataki noodles, 1 tbsp Shoots of hijiki seaweed (dried), 1/2 Burdock root, 1/3 Carrot, and more.

Yes, Stir-fried Shirataki falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-fried Shirataki

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