How to Recipe Yummy Shirataki Noodles with Tarako Masagoae

Without fail making ultimate Shirataki Noodles with Tarako (Masago-ae) easy, delicious, practical.

Good Evening every body, at this time you get present recipe Shirataki Noodles with Tarako (Masago-ae) with 6 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 6 stages of easy cooking Shirataki Noodles with Tarako (Masago-ae).

Ingredients all Shirataki Noodles with Tarako (Masago-ae)

1. Prepare 2 : bags Shirataki noodles.

2. Prepare 1 : pair Tarako (salt-cured cod or pollack roe).

3. Prepare 3 tbsp : ● Sake.

4. Needed 1 tsp : ● Soy sauce.

5. Needed 2 grams : ● Dashi stock granules.

6. Needed 1/2 tsp : ● Chicken soup stock granules.

If all ingredients Shirataki Noodles with Tarako (Masago-ae) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Shirataki Noodles with Tarako (Masago-ae)

1. Wash the shirataki noodles in water, and cut 3 times. (I used a pre-treated kind of shirataki, but if you have regular shirataki boil it and rinse under water to get rid of the odor.).

2. Drain the shirataki very well..

3. Cut through the membrane of the tarako lengthwise. Add the ● ingredients, and mix them well with the insides of the tarako until you have a runny mixture..

4. Put the shirataki noodles in a frying pan, and stir fry until there's no moisture left on then. When they are plump and rubbery add a little oil and stir-fry some more..

5. Add the tarako sauce from Step 3, and stir fry until there's no moisture left. It will look nicer if you take out the membrane..

6. Transfer to a dark colored serving dish. Since the tarako look like grains of sand, this dish is also called shirataki mixed with masago ("real sand" in Japanese) or masago-ae..

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