Put about 5 tablespoon cold water in a cup. Mix with approx. 0.5 g (a good 1/4 - just under 1/2 teaspoon) calcium hydroxide to form milky lime water until the lime has completely dissolved. Mix 10 g konjak flour with about 10 g pofiber (potato fibers), about 10 g oat bran, about 5 g paprika powder and 1 teaspoon salt and set aside.
Bring about 350-379 ml of water to the boil in a stainless steel saucepan and then remove from the stove. Now slowly but steadily add the dry mixture while stirring diligently and stir well. The result is a pulp without lumps. Now pour the lime water into the pulp and stir again vigorously for 3 - 4 minutes.
Pour the porridge into a sealable bowl and let it cool. An elastic gel block was created. 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 and turn it over so that the block floats freely in the water. Let cool completely in the refrigerator.
Cut the block into bite-sized pieces, slices, strips or noodles. A wooden base should not be used, as the compound may stick to it. Put the pieces in a saucepan with hot water, uncovered, and let them boil gently for about 10 minutes.
Pour back into the sealable bowl with the cooking water and store in the refrigerator until consumption.
To consume, wash the Shirataki very well under water as usual and either briefly add it again to boiling water or mix it with the desired hot sauce and enjoy.
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