しらたきとタケノコのきんぴら [Kinpira with shirataki and bamboo shoot]
Today, we would like to make Kinpira with bamboo shoot and Shirataki (Cooked Shirataki and bamboo shoot). We would cut boiled bamboo shoot 280g vertically in 5 cm each, then cut them 1 to 2mm thick. We have 100g of Shirataki, but we would like to boil. So, please prepare boiling water. Shirataki would be cut in proper size. Dried Shiitake mushrooms are 10 in small size. We would prepare by soaking them in water and remove ferrule, then cut in 1 to 2mm thin. Kaku-ten (Horse mackerel tempura) weighs 60g each. We would cut in 1 to 2 mm thin vertically to its longer side. We have 100g of carrot. It was big, so we cut it in round slices in 1 to 2mm thin, then cut them also in 1 to 2mm thin vertically. Other ingredients are: soup stock to soak dried Shiitake mushrooms 50ml, soy sauce 1 table spoon, Mirin 1 table spoon, sugar 1 and a half table spoons, sesame oil 2 table spoons, red pepper powder a little, and a little sesame oil and black sesame in the end. We get boiling water now, so we would put Shirataki in it and boil in a short time. We would take out Shirataki and put it on a strainer, when the water starts to bubble up. Heat a pan and we would start stir-frying from harder ingredients first. First, we put 2 table spoons of sesame oil. Next, we put stir-fry carrots. Then, bamboo shoot. Then, Shiitake mushrooms. After the oil adapts to the ingredients, put Shirataki and Kakuten. When ingredients get soft, then pour the soup stock of dried Shiitake. Put a lid on and boil for 1 to 2 minutes. Take out the lid and put sugar in it and mix. When sugar distributes well, then put Mirin in. We put soy sauce in the end. Stir-fry until the soup would be gone. After the soup is gone, we put red pepper in it. We could separate it into two and change the taste for each. In our hometown, we would get bamboo shoots as a present in the season, so this menu is a regular menu in Spring. Before stopping heat, put some sesame oil for scent. And before stopping, taste it and adjust the taste. She put black sesame after putting it on a plate. Now we are done making Kinpira with Shirataki and bamboo shoot.
English translation below:
今回は今欧米でダイエット食として話題になっているしらたきのメニューを紹介します。
タケノコは頂く機会が多いですので、我が家の春の定番メニューです。
材料：
タケノコ： 茹でたもの280g
しらたき： 100g
乾燥シイタケ： 小さいもの10枚程度
角天（味の天ぷら）： 60g
ニンジン： 100g
シイタケの戻し汁： 50ml
醤油： 大匙1
みりん： 大匙1
砂糖： 大匙1杯半
ごま油： 大匙2
一味唐辛子： 少々
最後にごま油を香りづけで入れます。
#しらたき
This time, we would introduce a menu with Shirataki, which we heard a good diet ingredients.
We get bamboo shoots as a present in our hometown, so this is a regular menu in our home.
Ingredients:
Bamboo shoot: boiled one 280g
Shirataki: 100g
Dried Shiitake mushrooms: 10 small ones
Kakuten (Horse mackerel Tempura): 60g
Carrot: 100g
Soup stock to soak dried Shiitake: 50ml
Soy sauce: 1 table spoon
Mirin: 1 table spoon
Sugar: 1 table spoon
Sesame oil: 2 table spoons
Red pepper: a little
We would put sesame oil for a kick in the end.
#shirataki
How to make bento box available here: