Pour 1 liter of cold water into a saucepan, add about 1/2 teaspoon of calcium hydroxide and stir until the lime has completely dissolved in the water. Then add about 10 g of konjac flour to the lime water while stirring.
Now bring everything to a boil, stirring constantly. Softer flakes form leisurely, like small cauliflower florets. Let simmer for a total of about 5 minutes. The flakes are clearly separated from the water. Now take it off the stove. These florets are also easily suitable for consumption.
Scoop the flakes out of the cooking water with a ladle and place in another container. Let it cool down a little so that you don`t burn your fingers if you continue to work. In the meantime, bring the water to the boil again.
Now, spoon by spoon, press the flakes back into the boiling water using a potato or spaetzle press. The Shirataki, roughly the size of a grain of rice, arise. Stir every now and then so that the rice pieces don`t clump together, which they like to do. Let simmer for another 5 - 10 minutes.
Now pour the Shirataki rice together with the cooking water into a sealable bowl and, when it has cooled down enough, place it in the refrigerator to store.
Then drain again to use, rinse normally, briefly boil in fresh water so that the odor is safely removed, drain and add to the selected dish.
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