You may recall – whenever I feel like I need leaner lifestyle, I go for “Shirataki diet”😇
*Shirataki: A type of Konnykau, an organic Japanese yam noodles✨ I am replacing them with any carbs on our dinner table.
I just cannot help it during my travels (going back to my home country Japan counts as a travel for now) – so I would adjust when I am back “home” = now temporary in Singapore.
Before heading home a few weeks ago, I made my first batch of Kimchi for 2024 (the latest reel).
And how is it? Very good! But since it’s been several weeks, will have them heated (stir fried / in soup etc).
- Prepare shirataki: This time, not blanching- after rinsing, stir fry it on pan, to get extra water out
💡We don’t want bland flavor with watery / jiggly noodle. It may take around 5-10 min, but don’t worry, you don’t have to stand right next to it all the time, it will not get burn so easily. You’ll start to hear the squeaks of these noodles, and you’re there. Put them aside. - Heat some sesame oil on pan, add garlic- chopped onions- then Kimchi & veggies, and stir fry.
💡Just like any herbs / spice, aroma will rise with oil & heat. More aroma than stewed / steamed - Open up some open space, and heat oyster sauce, some sugar (or mirin), soy sauce.
💡Again, the same logic as 2. If you spread these sauce on ingredients, you’d end up with soggy & salty stuff… - Add shirataki, stir fry, and good to go!
🤍❤️🔥🤍❤️🔥🤍
昨年よりお付き合い下さっている方にはお馴染みかと存じますが😌笑
日本に帰省することが旅行と同じかそれ以上くらいの感覚の今日この頃、家に戻ると、しらたき生活に入ります。
帰省直前に漬けたキムチ、良い感じで冷蔵庫で待っていてくれました(最新リールでご紹介しているもの)。
味見しても特に酸っぱくなく美味しかったのですが、数週間開いてしまったので、なんとなく、炒めたりスープに入れたりして楽しもうと思います。
簡単な作り方＆ちょっとしたポイント：
１．しらたきを水洗い＆乾煎り
💡炒め料理にするときは、雷こんにゃく的にカラカラに炒ると尚おいしいです。放置しても簡単には焦げません✨
２．ごま油を熱し、ニンニク→玉ねぎ→キムチ＆お野菜の順で炒める。汁気なくなれば、鍋肌に醤油＆オイスターソース＆砂糖（みりん）加え煮詰め、全体に混ぜる
💡全てを併せて煮詰めても同じにはならず。料理＝科学の一面も。それぞれ油と熱することで、香り立ちます
３．しらたき加え、全て混ぜ合わせ、いただきます！
