Steps to Prepare Oil-Free and Low-Calories! [Spicy Konnyaku] in 12 Minutes at Home

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, oil-free and low-calories! [spicy konnyaku]. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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.

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

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

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

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