How to Prepare Oil-Free and Low-Calories! [Spicy Konnyaku] in 18 Minutes for Young Wife

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, oil-free and low-calories! [spicy konnyaku]. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Oil-Free and Low-Calories! [Spicy Konnyaku] is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Oil-Free and Low-Calories! [Spicy Konnyaku] is something which I have loved my entire life. They’re nice and they look fantastic.

Since konnyaku is almost zero-calorie, high fiber and very filling. But since it has no significant nutrients other than fiber, be sure not to overuse it. Konnyaku is a traditional Japanese wonder health food.

To get started with this recipe, we have to first prepare a few ingredients. You can cook oil-free and low-calories! [spicy konnyaku] using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Oil-Free and Low-Calories! [Spicy Konnyaku]:

1. Take 1 Konnyaku
2. Get 1/2 pack Shimeji mushrooms
3. Prepare 50 ml ☆ Mentsuyu (3x concentrate)
4. Prepare 50 ml ☆ Mirin
5. Make ready 1 tbsp ☆Sesame seeds
6. Take 1 Ichimi spice
7. Prepare 10 cm Green onion, sliced

Konnyaku is as close to zero-calorie food you'll find—the majority of the gelatinous block is water, solidified with the addition of pulverized konnyaku powder and sometimes seaweed powder. Packages of konnayaku will range from literally zero to a whopping ten calories, depending on the brand. These spicy low-calorie recipes featuring chile pepper, cayenne, chipotle and paprika are packed with flavor—but not calories. Use toasted sesame oil instead if you want mild noodles.

Steps to make Oil-Free and Low-Calories! [Spicy Konnyaku]:

1. Score the konnyaku with a lattice pattern on its surface so that the seasonings will flavor it more easily (you can do this on only one side, if you'd like).
2. Tear the konnyaku by hand. Heat in a pan without oil until all the water on the surface has evaporated and the konnyaku is dry.
3. Combine the ☆ ingredients for the sauce.
4. Add the sauce from Step 3 as well as the shimeji mushrooms to the pan and cook until most of the liquid has evaporated.
5. Add ichimi spice if you'd like, and you're done. Garnish with green onions and serve.

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