Culinary Art Kitchen 2009.March.
Ingredients
| Japanese Parsley (Seri) | 1 bunch (100g) ... Trim the roots |
| Shirataki Noodles | 30g |
| Peeled Small Shrimp | 60g ... Remove veins |
Seasoning Mix
| Light Soy Sauce | 1/2 tablespoon |
| Sake | 1 teaspoon |
| Vinegar | 1/2 teaspoon |
| Dashi Stock | 1 tablespoon or more |
Instructions
- Place the shrimp, sake (1 tablespoon), and salt (1/3 teaspoon) in a pot and bring to a boil. Once boiling, simmer for 1 minute and keep warm.
- Bring water to a boil with a pinch of salt. Blanch the Japanese parsley, then cool in water to retain color. Cut into 3cm lengths.
- In the same pot, boil the shirataki noodles. Once boiling, drain well and chop coarsely.
- Place the chopped shirataki noodles in a pot and dry-fry them. Add soy sauce (1/2 teaspoon) and stir to coat.
- Mix the Japanese parsley, shirataki noodles, and shrimp with the seasoning mix.