Stewed Beef and Shirataki Noodles with Ginger
If you keep a side dish like this it will be very handy. I usually make a batch and use anytime I need.
Shirataki noodles or konyaku are made with coagulant (lime) and this coagulant makes beef tough. When you add the shirataki noodles try to fry the shirataki and beef separately for especially tender beef. Recipe by Tomomon1028
Stewed Beef and Shirataki Noodles with Ginger
If you keep a side dish like this it will be very handy. I usually make a batch and use anytime I need.
Shirataki noodles or konyaku are made with coagulant (lime) and this coagulant makes beef tough. When you add the shirataki noodles try to fry the shirataki and beef separately for especially tender beef. Recipe by Tomomon1028
Cooking Instructions
- 1
Cut the shirataki noodles into short lengths with kitchen scissors and put in a colander. Pour hot water over the noodles to remove their bitterness.
- 2
Cut the atsuage into bite sizes. Peel the ginger and grate.
- 3
Cut the beef into bite sizes. Heat the vegetable oil in a frying pan and add the beef. Fry and add the ginger when the colour of the beef changes.
- 4
Add the atsuage and fry quickly. Add the sake and stir.
- 5
Move the beef and other stuff to the one side of the frying pan and add the shirataki, mirin and sugar in the other side. Turn the heat down to low and simmer for 2 to 3 minutes.
- 6
Add the soy sauce and stir quickly. Fry over medium heat until the sauce cooks off and it's ready.
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