Konyaku Mustard Miso Canape
This recipe is inspired by “ika somen (squid pasta)” in Japan. The clear konyaku looks like thin squid sashimi however this dish doesn’t contain any fish and is suitable for a vegetarian diet....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yuandmicompany.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Grater
- Stove
- Serving platter
Ingredients
- 1/2 packet of DRIED KONYAKU - Shirataki Noodles
- 1/4 Cucumber cut into 6 thin slices, the rest chopped into 1cm/½in thin batons
- 1/2 Celery stick chopped into 1cm/½in thin batons
- 1/2 Carrot chopped into 1cm/½in thin batons
- Zest of ¼ of a Lemon
- Ground sesame
- Grated ginger or few very thin slices of spring onion (optional)
- 30g/1oz of Miso
- 30ml/1oz of Rice vinegar
- 15g/½oz of Muscovado sugar
- 15g/½oz of Mustard
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