This dish are combined chicken and shirataki. Shirataki not contain carbohydrates, but offers fiber with flavor that resembles noodles made from rice. Shirataki is a type of noodle made from konnyaku, a type of gelatin, which produces a typical viscosity at shirataki. Usually this type of shirataki noodles found in sukiyaki and oden dishes. Maybe the texture of shirataki is almost similar to vermicelli
Shirataki noodles is considered suitable as a substitute for pasta because the taste and texture is very similar to pasta or spaghetti. Such as pasta, shirataki noodles are neutral taste and can absorb the flavors of other foods cooked to eat with him.
Shirataki are slightly different because of the more slimy texture. It can not be cooked because the designation is rather hard for lightly cooked pasta.
Other differences with pasta, shirataki noodles are not dry packaged. Noodles packed in the wet plastic bags stored in a cooler at the supermarket. Noodles is too watery and it smelled a little fishy, although its made from 100 percent tubers.
Material:
1. 250 grams chicken breast fillet, without skin
2. 110 ml fish stock (dashi)
3. 10 ml Japanese soy sauce / shoyu (1 tbsp)
4. 30 ml sake (about 2 tablespoons)
5. 5 ml of sweet rice wine (mirin)
6. 100 gr shirataki noodles (cook), or glass noodles Japan (**)
7. ½ tsp chilli powder
8. 1 tsp salt
9. 2 fresh shiitake mushrooms, thinly sliced
10. 50 ounces spinach (baby spinach), or horinso, clean
11. 10 g leek (chopped)
12. Dried seaweed (nori kizame) are torn apart
13. This food is made from yam (yam).
How to prepare:
1. Preheat the oven at 180 ° C. Season the chicken breast fillets with salt and chili powder, and bake for eight minutes.
2. Now heat the dashi in a saucepan. Enter shiitake and cook over low heat for two minutes. Add soy sauce / shoyu, mirin, and sake. Set aside. Enter the spinach, stir briefly, then lift.
3. Shirataki Place in a bowl. Lift the chicken breast from the oven, slice and position it over the shirataki which have been placed the bowl. Then pour broth containing spinach and mushrooms that has been seasoned in a bowl. You can garnish with chives and dried seaweed.
Other differences with pasta, shirataki noodles are not dry packaged. Noodles packed in the wet plastic bags stored in a cooler at the supermarket. Noodles is too watery and it smelled a little fishy, although its made from 100 percent tubers.
Material:
1. 250 grams chicken breast fillet, without skin
2. 110 ml fish stock (dashi)
3. 10 ml Japanese soy sauce / shoyu (1 tbsp)
4. 30 ml sake (about 2 tablespoons)
5. 5 ml of sweet rice wine (mirin)
6. 100 gr shirataki noodles (cook), or glass noodles Japan (**)
7. ½ tsp chilli powder
8. 1 tsp salt
9. 2 fresh shiitake mushrooms, thinly sliced
10. 50 ounces spinach (baby spinach), or horinso, clean
11. 10 g leek (chopped)
12. Dried seaweed (nori kizame) are torn apart
13. This food is made from yam (yam).
1. Preheat the oven at 180 ° C. Season the chicken breast fillets with salt and chili powder, and bake for eight minutes.
2. Now heat the dashi in a saucepan. Enter shiitake and cook over low heat for two minutes. Add soy sauce / shoyu, mirin, and sake. Set aside. Enter the spinach, stir briefly, then lift.
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