Rie Saito

Japanese traditional Shirataki is also known as konnyaku noodles. These are excellent diet food as almost non-calorie, non-fat, rich in minerals and dietary fibre.
These are traditionaly cooked with Japanese syle hot pots and miso soups as those are great absorbing flavour from soups. Shirataki can be used as noodle substitute which is non-calorie! great. Alternatively, why not try Konnyaku stake?

Konnyaku stake
ingredients:
konnyaku 1bag (240g)
soy sauce 1tbsp
sake 1tbsp
mirin 1tbsp
sugar 1/2tbsp
chilli 1 or 1/2tsp
sesami oil 1tbsp
sesami 1tbsp

method:
1. cut the both side of connyaku surface in lattice patteren and then cut it in 2cm/inch cubes.
2. boil some water in a small pan, add the konnyaku and boil it for 2-3min to remove the smell and harshness. Remove the konnyaku from the pan and drain.
3. heat a frying pan with table spoon of sesami oil and add the chilli braking into 2 (or chopped depending on the heat you would like to have. if you are using powder chilli, add after konnyaku) then add the konnyaku. Fry them for a few minutes.
4. Add the soy sauce, sake, mirin and sugar into the pan and cook it untilall most of the sauce are absorbed. Sprinkle the sesami and serve.

It’s really easy and ready in 15min!
It’s so simple but yummy. It still taste good cold. Perfect for party, nibbles, snack, dinner or pack lunch. If you reduce or remove the chilli kids will also enjoy it.

Ingredients:

Chicken wings 1kg
Flour for dusting Some
Oil for frying 1litter
Sesami 1tbsp

saurce
Soy source 100cc
Mirin (sweet sake) 100cc
Sake 50cc
Sugar 3tbsp
Sweet chilli sauce(optional)

Methods:

1. Cut and separate chicken wings and drumstics then dust them with flour.
2. Pour all the saurce ingredients in a sauce pan and bring up to the boil. Remove from the heat and pour into a big bowl or container. If you fancy a spicy ones, just add chilli sauce a table spoon or so in the end (if you want spicier, use non- sweeten chilli. always check the taspe)
3. Heat the oil in 170c and fry them about 4min until golden and crispy. Drain the excess oil.
4. Put all the wings and dramstics into the sauce. Sprinkle the sesami and mix them well with the sauce and serve.