Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, shirataki & atsu-age (deep fried tofu). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Shirataki & Atsu-age (Deep Fried Tofu) is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Shirataki & Atsu-age (Deep Fried Tofu) is something which I have loved my entire life.

Browse new releases, best sellers or classics & Find your next favourite book Looking For Shirataki? Shirataki noodles are long, white noodles. They are often called miracle noodles or konjac noodles. They're made from glucomannan, a type of fiber that comes from the root of the konjac plant.

To get started with this recipe, we have to first prepare a few ingredients. You can cook shirataki & atsu-age (deep fried tofu) using 7 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Shirataki & Atsu-age (Deep Fried Tofu):

1. Get 2 packs Shirataki (OR Itokonnyaku) *400 to 500g
2. Make ready 200 g Atsu-age (Deep Fried Tofu)
3. Make ready 1 small piece Ginger *sliced into fine strips
4. Get 1/2 cup Dashi *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
5. Prepare 2 tablespoons Mirin
6. Make ready 1 tablespoon Sugar
7. Take 2-3 tablespoons Soy Sauce

Shirataki (白滝, often written with the hiragana しらたき) are translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil's tongue yam or elephant yam). The word " shirataki " means white waterfall, referring to the appearance of these noodles. Shirataki noodles are made from the konjac vegetable (also called 'konnyaku'). This fibrous root vegetable is peeled, cooked, pounded, coagulated and then squeezed into noodle shapes.

Instructions to make Shirataki & Atsu-age (Deep Fried Tofu):

1. Rinse Shirataki (it has a strong smell), drain well, and cut about 5cm in length. Cut Atsu-age (Fried Tofu) into bite size pieces.
2. Place all ingredients in a saucepan and cook until sauce is almost gone.

Shirataki noodles are made from the konjac vegetable (also called 'konnyaku'). 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 noodles — also known by other names like miracle noodles, glucomannan noodles, konjac noodles, or konnyaku noodles — are gelatinous and translucent traditional Japanese noodles common in Asian Cuisine. 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.

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