Practical Method to Homemade 5-Star Shirataki & Wakame Ponzu Salad
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To cook an unforgettable Shirataki & Wakame Ponzu Salad, below are the components required:
- Get 360-400 g of Shirataki *2 packets.
- Take 3-4 g of Dried Wakame.
- Use 2 tablespoons of Ponzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar.
- Use 1-2 teaspoons of Chilli Garlic Sauce *optional.
- Provide 1 of Spring Onion *finely chopped.
After readying the ingridients, next you are good to make your tasty Shirataki & Wakame Ponzu Salad by following the procedures below:
- Soak the Dried Wakame in cold water until soft, drain well. Cut into small pieces if large..
- Drain Shirataki. Cut into 5cm length. Place in a saucepan, add Water to cover, bring to the boil and cook for 2 minutes, then drain..
- Place Wakame and Shirataki in a bowl, add Ponzu and Chilli Garlic Sauce, and mix well. Place chopped Spring Onion on top and enjoy..
This fibrous root vegetable is peeled, cooked, pounded, coagulated and then squeezed into noodle shapes. Rather than using wheat flour (the key ingredient in soba, udon and ramen noodles), konjac is used for shirataki noodles. Shirataki rice (Konjac Rice, Miracle Rice, Skinny rice) are made from Glucomannan a type of fiber that is got from the root of the Konjac plant. This Plant has been grown for many years in South Eastern Asia and is said to contain mainly easily digestible carbs that are mostly fiber. Where to b uy Shirataki Rice?
Recipe : Shirataki & Wakame Ponzu Salad
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