Sweet Soy Shirataki Kimpira


sweet soy shirataki kimpira

Most common way to cook gluten-free and super healthy shirataki is kimpira. Sweet soy and sauce taste of this recipe goes well with white rice.
Prep Time0 mins
Cook Time20 mins
Servings4 people
  • shirataki 200 g
  • carrot 50 g
  • sesame oil 2 teaspoon
  • soy sauce 2 tablespoon
  • brown sugar 2 tablespoon
  • ajinomoto 1 pinch
if you like
  • roasted sesame seeds (depends) 1 teaspoon
  • rough ground dried red pepper (depends) 1 pinch
  • Cut shirataki to approximately chopstick long pieces.
  • Put the shirataki in a cold pan, fry on strong middle heat without oil.
  • Fry shirataki until any excess water is evaporated, then stop heating and remove shirataki from the pan.
  • Cut carrot to thin sticks, 5cm length and 3mm width.
  • Put sesame oil and carrot on the pan and fry with strong middle heat.
  • When the sizzling starts, add soy sauce, brown sugar, ajinomoto and shirataki. mix well.
  • Fry until liquid evaporates, not to dry but more like a thickened outcome.
  • Add roasted sesame seeds and/or rough ground red pepper depending on your preference and serve.
I didn’t expect that I could buy shirataki in Finland. In Japan, shirataki is in the vegetable area. Here I found it in the gluten-free area. I see. Shirataki is not only gluten-free but also super healthy.
It has almost no calories and it has glucomannan, which helps your stomach to function properly.
share your dish!


Copied title and URL