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Ingredientes
- 400 gram (14 1/4 ounce.) somen
- 6 dry shitake mushrooms
- 50 gram (2 ounce.) carrots
- 60 gram (2 1/2 ounce.) gobo root
- 1/2 pkg. shirataki (konnyaku noodles)
- 1/3 of one celery
- 1/2 bundle mitsuba or possibly scallion
- 2 tbsp. sesame oil
- 3 c. kobu soup stock
- 2 tbsp. sake
- 1 teaspoon tenshio (salt)
- 2 tbsp. soy sauce
- 3 tbsp. Yoshino Kuzu (arrow root starch), mixed with water
- 1 teaspoon vinegar
- Veg. oil
- Black pepper
Direcciones
- Boil somen and drain water well. Deep fry in bunch. Soften shitake mushrooms in boiling water and slice in strips. Also chop carrot and gobo in strips. Boil shirataki in water and cut into bite size. Chop celery into strips.
- Heat sesame oil in large frying pan and fry gobo, carrot, celery, shitake and shirataki on strong heat. Add in soup stock when the ingredients are limp. Boil once and season with sake, salt, soy sauce; add in thickener and mix. Pour the above over the crispy somen. Garnish with mitsuba or possibly minced scallion and sprinkle black pepper at your likening. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 302 | |
| Calories from Fat 45 | 15% |
| Total Fat 5.17g | 6% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1547mg | 64% |
| Potassium 216mg | 6% |
| Total Carbs 52.9g | 14% |
| Dietary Fiber 3.9g | 13% |
| Sugars 0.58g | 0% |
| Protein 8.76g | 14% |
