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Peperoncino (Shirataki Peperoncino) | Cooking researcher Ryuji's Buzz Recipe's recipe transcription

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Ingredients

  • にんにく : 1片
  • キャベツ : 100g
  • しらたき : 200g
  • オリーブオイル : 大さじ1
  • (A)輪切り唐辛子 : 適量
  • ツナ缶 : 1/2缶
  • 塩 : 1つまみ
  • 白だし : 大さじ1強
  • 醤油 : 少々
  • (B)輪切り唐辛子 : 適量
  • (B)乾燥パセリ : 適量
  • (B)黒胡椒 : 適量

Time required

30minutes

Procedure

  1. 1) 下準備をする 01:43

    にんにくは叩いて皮を剥き、スライスする。キャベツを食べやすい大きさに切る。しらたきはぬるま湯で洗い、絞って水気を切る。

  2. 2) 炒める 02:49

    フライパンに火をつけ、オリーブオイルを入れる。にんにく・(A)の輪切り唐辛子を入れ、弱火にする。油を切ったツナ缶・キャベツを入れ炒める。中火にし、塩を加え、食べやすい大きさに切ったしらたき・白だしを入れる。醤油を加え、汁気がなくなるまで炒める。

  3. 3) 盛り付ける 05:15

    皿に盛り、(B)の具材を乗せたら完成。

Point

・ Low-carb peperoncino recipe made with shirataki noodles instead of pasta.
-Ideal for snacks.
・ If you wash the shirataki noodles well with lukewarm water, you can remove the dullness without boiling.
・ Use scissors to cut the shirataki noodles into pieces that are easy to eat.
・ By using white soup instead of consomme, the scent will be enhanced.
・ You may add yuzu kosho if you like.

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