Braised Shirataki Noodles
A colorful and tasty lunchbox option
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Julienne the gobo, quickly soak in cold water and then drain.
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Boil the shirataki and then cut into easy-to-eat lengths. Julienne the bell pepper and mince the negi.
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Heat the sesame oil in a fry pan, add the ground meat and (1) and saute. Add in (2) and saute further, pour in the soy sauce and mirin, then saute while mixing throughout.
Cooking Basics
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.
Scrape the burdock root with a knife, and cut into 5 cm (2 in.) length pieces. Then place in water and cut into planks of around 3 mm (0.1 in.), gradually sliding and stacking these planks. Lastly, thinly julienned into widths of around 3 mm (0.1 in.).
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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