Soboro with Shirataki Noodles and Koya Dofu

Name: Soboro with Shirataki Noodles and Koya Dofu
Cuisine: American
Ingredients: 170 grams Shirataki noodles; 3 Koya dofu (freeze-dried tofu); 5 tbsp ☆ Soy sauce; 4 tbsp ☆ Sugar; 3 tbsp ☆ Mirin; 3 tbsp ☆ Sake; 3 tsp ☆ Chicken soup stock granules; 2 tsp ☆ Ginger

cookpad.japan @cookpad_jp

Since I like chicken soboro (ground chicken), I imitated it using koya dofu (freeze-dried tofu). Also, my family does not like shirataki rice, so I tried mixing it in.

This is on the salty side, so reduce the soy sauce amount to taste. Recipe by Teika v

Since I like chicken soboro (ground chicken), I imitated it using koya dofu (freeze-dried tofu). Also, my family does not like shirataki rice, so I tried mixing it in.

This is on the salty side, so reduce the soy sauce amount to taste. Recipe by Teika v

cookpad.japan @cookpad_jp

Since I like chicken soboro (ground chicken), I imitated it using koya dofu (freeze-dried tofu). Also, my family does not like shirataki rice, so I tried mixing it in.

This is on the salty side, so reduce the soy sauce amount to taste. Recipe by Teika v

Since I like chicken soboro (ground chicken), I imitated it using koya dofu (freeze-dried tofu). Also, my family does not like shirataki rice, so I tried mixing it in.

This is on the salty side, so reduce the soy sauce amount to taste. Recipe by Teika v

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Ingredients

170 gramsShirataki noodles
3Koya dofu (freeze-dried tofu)
5 tbsp☆ Soy sauce
4 tbsp☆ Sugar
3 tbsp☆ Mirin
3 tbsp☆ Sake
3 tsp☆ Chicken soup stock granules
2 tsp☆ Ginger

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Steps

1

Combine the ☆ ingredients.
2

Rinse the shirataki noodles and cut into small pieces. (I like chopping them into pieces smaller than the size of a grain of rice to enjoy the popping texture.)
3

Soak the koya dofu in water or hot water to rehydrate. Squeeze out the excess water (be careful if using hot water) and tear it up with your hands.
4

Dry-roast the chopped shirataki noodles.
5

Add the koya dofu and dry-roast some more.
6

Add the combined seasonings then simmer until the liquid evaporates while stirring with a spatula. Be careful not to scorch it. Agitate the skillet to make the liquid evaporate.
7

Once all the liquid disappears, turn off the heat. Stir well until the steam from skillet cools down. (Be carefully not to let it get too soggy.)