Shirataki & Atsu-age (Deep Fried Tofu)

Name: Shirataki & Atsu-age (Deep Fried Tofu)
Yield: 4 servings
Cuisine: British
Ingredients: 2 packs Shirataki (OR Itokonnyaku) *400 to 500g; 200 g Atsu-age (Deep Fried Tofu); 1 small piece Ginger *sliced into fine strips; 1/2 cup Dashi *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder; 2 tablespoons Mirin; 1 tablespoon Sugar; 2-3 tablespoons Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Konnyaku’ is a jelly-like food made from a type of potato called ‘Konnyaku (Konjac)’ and noodle type is called ‘Shirataki’ or ‘Itokonnyaku’. They are extremely low in calories and available from not only Asian grocers but also most supermarkets in Australia. Find Lo-Cal Noodles, and if they are made from Konjac root, they are the same thing.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2 packsShirataki (OR Itokonnyaku) *400 to 500g
200 gAtsu-age (Deep Fried Tofu)
1small piece Ginger *sliced into fine strips
1/2 cupDashi *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
2 tablespoonsMirin
1 tablespoonSugar
2-3 tablespoonsSoy Sauce

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Steps

1

Rinse Shirataki (it has a strong smell), drain well, and cut about 5cm in length. Cut Atsu-age (Fried Tofu) into bite size pieces.
2

Place all ingredients in a saucepan and cook until sauce is almost gone.