Weigh all ingredients beforehand. Put about 5 tablespoon cold water in a cup. Mix with approx. 0.5 g calcium hydroxide to form milky lime water until the lime has completely dissolved.
Mix the konjac flour and about 15 g almond flour dry and set aside.
Heat the water in a stainless steel pot. Stir the dry mixture into the still quite cool water and stir until the porridge starts to boil with a slight bubbling. Take the pot off the stove. Pour the lime water into the pulp and stir vigorously for 3 - 4 minutes. Pour the porridge into a sealable bowl.
Now either the pot can be filled halfway with water again and brought to the boil. Use a potato or spaetzle press to squeeze the shirataki mixture 2 - 3 spoonfuls directly into the boiling water and continue to cook gently for about 10 minutes without a lid. Caution: it can foam over you.
Or you close the bowl and wait until the mass has cooled down and an elastic block has formed. Fill the bowl with cold water. Lift the block away from the side with a spoon handle so that water comes between the bowl and gel and the block comes off the bowl. Close the bowl with the lid and turn the bowl so that the block floats freely in the water. Let cool down completely. Cut the block into bite-sized pieces. A wooden base should not be used, as the compound may stick to it. Let the pieces boil gently in a saucepan with hot water without a lid for about 10 minutes.
To consume, wash the Shirataki well and either briefly add it again to boiling water or mix it with the desired sauce and enjoy.
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