This is a recipe that will help you save money.

This is a recipe to help you save money by using cheap and hearty ingredients. Here is a recipe for spicy chikuwa and shirataki.

Material ( For two people )
small high-pitched Japanese woman	180g (6.35oz)
tube-shaped fish-paste cake	4 bottles
soy sauce	1 tablespoon
dashi broth	300ml (10.14us fl oz)
sesame oil	1 tablespoon
sliced chili pepper (chile, chilli)	proper quantity
green spring onion	proper quantity

This is a recipe to help you save money by using cheap and hearty ingredients. I'll introduce you to "Spicy Braised Chikuwa and Shirataki". It's also good as a side dish for lunch.

Spicy Braised Chikuwa and Shirataki

Ingredients

180g (6.35oz) shirataki (small knotted shirataki)
4 bamboo shoots
1 tbsp soy sauce
300ml (10.14us fl oz) soup stock
1 tbsp sesame oil
1 tablespoon sesame oil
green onion, to taste

Directions 1.

Cut chikuwa into diagonal slices about 0.5cm wide. Cut green onion into round slices.

Put sesame oil in a frying pan and fry shirataki over medium heat.


Add soup stock (300 ml of water and 2 g of granulated soup stock), soy sauce, and red pepper to (2) and simmer.


When the liquid has reduced to about 1/3, add the chikuwa and turn off the heat when the liquid has almost evaporated.


Remove to a plate, sprinkle with green onions and serve.

How does chikuwa and shirataki taste in spicy sauce?

The light shirataki soaks up the flavor of the broth and is delicious! The aroma of sesame oil that stimulates the appetite goes into the nose. The appetizing aroma of sesame oil goes into your nose, and the spicy flavor leaves a lasting impression. You can also enjoy the slippery texture of the shirataki and the crispy texture of the chikuwa.


Chikuwa is often salty to begin with, so the trick is to add it later and fry it quickly. The result is a well-balanced dish with flavorful shirataki.