Braised Shirataki

Braised Shirataki

Great lunchbox menu.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

50 g (1.8 oz.)

60 g (2.1 oz.)

Tbsp 1/2

100 g (3.5 oz.)


  1. Slice the burdock root into thin strips, soak in water and then drain.
  2. Boil the shirataki and then cut into easy-to-eat lengths.
    Thinly slice up the bell pepper and coarsely chop up the Japanese long onion.
  3. Heat the sesame oil in a frypan, add the minced meat, (1) and saute, add in (2) and saute further, add in Kikkoman Soy Sauce and Kikkoman Manjo Aji-Mirin and saute all together.

Cooking Basics

Burdock root - peeling

Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.

Burdock root - shavings

Scrape off the skin, lay a kitchen knife against the burdock root in a manner to start shaving off from the end and then proceed to shave off thin pieces. Have a bowl full of cold water ready to directly catch the burdock root shavings.

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.


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