Pour 3 - 7 tablespoons of cold water into a cup, then mix with approx. 0.5 g (a good 1/4 - almost 1/2 teaspoon) calcium hydroxide to form milky lime water until the lime has completely dissolved.
Mix 10g konjak flour, 15g oat bran and approx. 7g pumpkin seed flour dry and set aside.
In a larger stainless steel pot, whisk 1 egg with 1 teaspoon salt. Add about 400ml of water and mix. Heat the contents of the pot while stirring the dry mixture into the still quite cool egg water and continue stirring until the porridge starts to boil with a slight bubbling! Take the pot off the stove. Now pour the lime water into the pulp and stir vigorously for 3 - 4 minutes. Then pour the pulp into a sealable bowl.
Now either the pot can be filled halfway with water again and brought to the boil. The shirataki mass can be pressed 2 - 3 spoonfuls at a time using a potato or spaetzle press directly into the boiling water and lightly cooked openly (without a lid!) For about 10 minutes. Be careful, it can foam over, hence the larger pot!
Or:
In the end, I choose to do this more and more often, I close the bowl and wait until the mass has cooled down completely. The result is a relatively firm, but elastic block. Now 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. Now the block is cut into manageable pieces. A wooden base should not be used, as the compound may stick to it. Now let the pieces boil openly in a saucepan with hot water (without a lid!) For about 10 minutes.
To consume the Shirataki, wash it off well as usual and either briefly add it again to boiling water, or mix it with the desired sauce or dish and enjoy.
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