Shirataki Homemade.
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 g konjak flour (lucomannan)
- 0.4 g calcium hydroxide e.., Mrs. Waes Picklin Lime, food rade slaked lime, Ca (OH) 2
Print Recipe
Pin Recipe Instructions
- Weigh the konjac powder and stir in 330-370 ml of cold water in a stainless steel pot. Heat until it starts to boil, bubbling slightly! Take the pot off the stove. Allow to cool slightly.
- In the meantime, pour 3 - 7 tablespoons of cold water into a cup, then stir in 0.4 - 0.5 g (a good 1/4 - just under 1/2 teaspoon) of calcium hydroxide. Pour everything into a pulp and stir vigorously for 3 - 4 minutes.
- Then pour the mixture from the pot into a plastic bowl with a closable lid and smooth it out. Let cool down. After about 30 minutes, it has become a firmer, but fairly resilient, block. Finished! That`s all!
- Now to shape the pasta: 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. It should not be a wooden base, as the mass may stick to it. Now press the pieces into noodles directly over a pot of hot water using a potato press (for mashed potatoes). Strip the noodle pieces from the press with a suitable long knife. Now let the shirataki simmer gently in the pot with water open (without the lid!) For about 20 minutes.
- About 300 g of shirataki noodles were made. Finally, everything (hot cooking water and pasta) is poured back into the Tupperware container so that it can be stored in the refrigerator after it has cooled down.
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