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We hope you got insight from reading it, now let’s go back to soboro with shirataki noodles and koya dofu recipe. You can cook soboro with shirataki noodles and koya dofu using 8 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Soboro with Shirataki Noodles and Koya Dofu:
- Provide 170 grams Shirataki noodles
- Prepare 3 Koya dofu (freeze-dried tofu)
- Use 5 tbsp ☆ Soy sauce
- Get 4 tbsp ☆ Sugar
- Use 3 tbsp ☆ Mirin
- Provide 3 tbsp ☆ Sake
- You need 3 tsp ☆ Chicken soup stock granules
- Get 2 tsp ☆ Ginger
Instructions to make Soboro with Shirataki Noodles and Koya Dofu:
- Combine the ☆ ingredients.
- Rinse the shirataki noodles and cut into small pieces. (I like chopping them into pieces smaller than the size of a grain of rice to enjoy the popping texture.)
- Soak the koya dofu in water or hot water to rehydrate. Squeeze out the excess water (be careful if using hot water) and tear it up with your hands.
- Dry-roast the chopped shirataki noodles.
- Add the koya dofu and dry-roast some more.
- Add the combined seasonings then simmer until the liquid evaporates while stirring with a spatula. Be careful not to scorch it. Agitate the skillet to make the liquid evaporate.
- Once all the liquid disappears, turn off the heat. Stir well until the steam from skillet cools down. (Be carefully not to let it get too soggy.)
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