Shirataki pasta is a product obtained from the tuber of the Amorphophophallus Konjac plant, which has been grown in Southeast Asia for centuries, especially in China, Japan and Vietnam. In the production process, it is used a mixture of konjac flour, water and a small amount of calciumwhich acts as a gelling agent. The resulting mass is formed in thin threads, flat ribbons or small grains reminiscent of rice. The result is transparent, gluten -free pasta with high water content (approx. 97 percent), which gives it characteristic flexibility and means that it does not fall apart Even during long thermal treatment.
This product does not have its own aroma and it only transfers the smells and flavors of the ingredients with which it is combined. For this reason, it is widely used in different cuisine of the world: in Japan it is added to Sukiyaki dishes, in Korea to warming soups from anchovis, and in the United States it is eagerly used as a component of low -calorie versions of popular dishes, such as pasta with cheese sauce. Its versions dyed with natural additives are more and more common – chlorophyll, turmeric or active coal – which facilitate the identification of individual forms of the product and They give him a more attractive look.
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This type of pasta provides surprisingly little energy, A portion of 100 grams is only 10 to 15 kilocalories. The nutritional composition is limited to trace amounts of fat, protein and carbohydrates. The key ingredient is fiber, the content of which reaches about 3 grams per portion. Due to the almost zero glycemic index, Shirataki does not cause a rapid increase in blood sugar levels, which makes it a product Particularly useful for people with insulin resistance and type 2 diabetes.
A characteristic feature of gluczannate fiber contained in shirataki is swelling after contact with water and Creating a gel structure. In the digestive tract, it slows down the gastric emptying and affects the longer to keep the feeling of satiety after a meal. Thanks to this, this product is often included in the diet as a support element appetite control.
This type of pasta is usually sold in packaging with preservative fluid with a slightly alkaline reaction. Before use, it is necessary to rinse thoroughly under cold, running water (this allows you to get rid of the characteristic smell). Then the pasta can be briefly closed in boiling water or fry in a dry pan for 2-3 minutes. Thanks to this, it evaporates excess moisture and the structure of the threads becomes more firm, which facilitates their subsequent combination with sauce or broth. Only after this stage it is worth adding spices and ingredients of the dish, because the evaporated shirataki effectively absorbs the taste and aroma of additives, instead of diluting them.
The alternative is also “dry” frying. After draining and rinsing, the pasta goes directly to the panwhere on medium heat its humidity is reduced until it slightly sticks to the surface. In this form, it goes well with intense sauces, sharp curry or as a chilled addition to salads with nut dressing. After opening the Shirataki packaging, the fridge should be stored and used within 48 hours, because longer contact with the lagoon worsens its structure. It is also worth remembering that high fiber content can cause transient digestive discomfort, Therefore, it is recommended that each portion be accompanied by a glass of water.
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In Asian kitchens, this product is most often appears in single-pot dishes, stir-fry and soups with a distinct taste. It works particularly well in combination with beef, soy sauce and shiitake mushrooms, as well as in spicy dishes such as Korean kimchi-jjigae. Shirataki is best added to soups and stewed dishes at the end of cooking – then he maintains its firmness. The exception is Hot-Pot dishes, where it can remain in the broth for several minutes, no risk of overcooing.
In Western cuisine, shirataki works as Replacement of classic pasta in many popular recipes. It can be used as a base of light carbonar with lean ham and egg, add to salads with tuna and cherry tomatoes or combined with fruit and yogurt in the dessert version. The neutral taste makes it easily adapt to different cooking styles. Due to the lack of gluten and low carbohydrate content Works in ketogenic, low -ogish and vegan diets.
Source: NowowoPuje.pl
