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Pasta (tomato sauce shirataki pasta style) | Cooking researcher Ryuji's buzz recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

しらたき : 180g～200g
にんにく : 2片
ベーコン : 40g
オリーブオイル : 大さじ1
コンソメ : 小さじ1と1/3
(A)ホールトマト缶 : 200g
(A)砂糖 : 小さじ1/2
(A)黒コショウ : 適量
塩 : ひとつまみ
オリーブオイル(仕上げ用) : 適量
乾燥パセリ : 適量

Time required

20minutes

Procedure

1) 下準備をする 03:05
Peel the garlic cloves, crush them and chop them into coarse pieces.
Cut the bacon into strips.
Wash the shirataki in lukewarm water (about 40°C) and cut it in half with kitchen scissors.
2) 具材としらたきを煮込む 06:24
Put olive oil and 1 garlic in a frying pan and heat.
When you hear the garlic burn, reduce the heat and add the bacon from Step 1 and fry.
Add the shirataki and consommé and stir-fry to evaporate the moisture from the shirataki.
When the water is gone, add (A) and simmer while crushing the tomatoes to evaporate the water.
3) お皿に盛り付けをする 09:30
お皿に2を盛り付け、オリーブオイル(仕上げ用)、乾燥パセリを振り完成。

Point

・If you are worried about fat, you can substitute ham instead of bacon.
・By thoroughly washing the shirataki in lukewarm water at about 40°C, the odor can be reduced.
・For the shirataki, add consommé and stir-fry until the moisture is absorbed and the flavor soaks in.
・To change the taste, it's delicious to eat with grated cheese.