Yuzu Kosho Stir-fry with Konnyaku Noodles and Bacon. Yuzu Kosho is a great ingredient to liven up the food!
Yuzu Kosho Stir-fry with Konnyaku Noodles and Bacon. Yuzu Kosho is a great ingredient to liven up the food!
Yuzu koshō (柚子胡椒) is a Japanese seasoning, originated in Kyushu, the third largest and most southern of the four main islands of Japan. It is a paste made from chili peppers, yuzu peel, and salt which is then allowed to be fermented. Chili, citrus, and salt come together in a powerful and distinctive flavor that enlivens a dish—anything from sashimi to braised short ribs and cookies—instantly.
If you want a healthy and lively taste dish, we recommend trying this stir fry with konnyaku noodles and bacon with yuzu kosho flavor!
Ingredients (serves 2 people)
- 7 nestts of dried konnyaku noodles
- 1 slice bacon
- 1/3 Tbsp yuzu kosho
- 1/2 Tbsp soy sauce
- 1/4 Tbsp salt
- 1 Tbsp vegetable oil
- Prepare the konnyaku noodles. Bring water to a boil in a pot, put in the dried konnyaku noodles. Then remove from the heat, let the noodles rest for 7 minutes. Drain the konnyaku noodles in a colander and rinse them under the tap with hot water (the rising in necessary to remove the tapioca syrup coating).
- Cut bacon into 1cm strips.
- Put konnyaku noodles into the fry pan on medium heat. After they become a little bit crisp, add vegetable oil and bacon。
- Melt yuzu kosho in soysauce, and then add into frypan. Mix well, and adjust the flavor to your liking with salt.
- Serve in a dish and enjoy!
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