Tori no mizutaki with Shirataki Noodles

Tori no mizutaki with Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
  • 1 pound chicken drumsticks chopped into 1 inch pieces; use cleaver or heavy knife
  • 1 pound tofu, pressed and drained, cut into 1 inch pieces
  • 1 bundle watercress
  • 1 Chinese cabbage, cut into 2 inch pieces
  • 2 cups shirataki noodles
  • 2 cups spring onions, cut into 2 inch pieces
  • 1 cup carrots, thinly sliced diagonally
  • 8 dried shiitake mushrooms, soaked in water; keep this water
  • 1 2 inch x 6 inch kombu seaweed, or 2 teaspoons dashi powder
  • 1 cup soy sauce
  • ½ cup rice vinegar
  • 1 lemon
  1. Add 1 inch of water to a 12 inch table top skillet.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. Add the kombu and boil. Just before it starts to actually boil, remove the kombu.
  4. If you are using dashi powder, add it now.
  5. If you soaked the shiitake mushrooms, dump that water in here, too.
  6. Put whatever you want to eat in the water to cook it until ready.
  7. Serve with dipping sauce and serve over a bed of Shirataki Noodles
  8. If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavor.

Quick-Cooked Beef And Vegetables wtith Shirataki Noodles

Quick-Cooked Beef And Vegetables with Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 2 pounds tender steak in one piece
  • 12 spring onions
  • 1 small can winter bamboo shoots
  • 1 pound fresh mushrooms
  • 2 medium onions
  • 8 ounces fresh bean sprouts
  • 1 small white Chinese cabbage
  • 1 -8 ounce package Shirataki Noodles
  • 6 pieces tofu, optional
  • 2 tablespoons oil
  • soy sauce
  • sugar
  • sake
  • beef stock
  • 6 eggs, optional
  1. For this dish, choose well-marbeled steak - Scotch fillet is ideal.
  2. Freeze the steak for an hour or until just firm enough to cut in very thin slices.
  3. Wash and trim spring onions and cut into bite-size lengths using part of the green portion as well as the white.
  4. Drain bamboo shoots and slice thinly.
  5. Clean mushrooms and cut in halves or quarters according to size.
  6. Peel and cut onions in eighths.
  7. Wash bean sprouts and remove brown tails.
  8. Wash Chinese cabbage and cut into bite-size pieces, discarding any tough leaves.
  9. Drain the Shirataki Noodles. Rinse under hot water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  10. Heat a heavy frying pan and rub over with beef suet until well greased.
  11. Add half of each vegetable to the pan and fry on high heat for a minute or two until slightly soft.
  12. Push to side of pan and add slices of meat in one layer.
  13. When cooked on one side (this should not take long because meat is so thinly sliced) turn and cook other side.
  14. Sprinkle with soy sauce, sugar and sake to taste, add a little stock to moisten all the meat and vegetables. mix in noodles and tofu (if used) and heat through.
  15. Serve immediately, each person helping himself from the pan.
  16. Traditionally, each diner breaks an egg into his bowl and beats it lightly with chopsticks, then dips the hot food in it before eating, but some prefer to omit this step.
  17. Serve hot white rice with this dish.
  18. More ingredients are added to the pan and cooked only after the first batch has been eaten and guests are ready for second helpings.
  19. Add more stock, sauce, sake and sugar to pan and simmer ingredients as required.