魔芋面条，也称为白瀧，是我冰箱里的常备食材，因为它们非常容易烹饪，而且富含膳食纤维。尽管外观如此，它们实际上完全由魔芋薯（也称为魔鬼之舌，哈哈）制成，是许多传统日本料理中的重要食材！
魔芋有各种各样的形状，如灰色块状、球形、扭转形、串烧形，甚至米饭形。在这个食谱中，我们使用的是面条版本——白瀧。
在日本，几乎任何超市都能找到灰色和白色的白瀧，而且非常便宜！
近年来，魔芋已成为一种流行的减肥食品，因为它几乎零卡路里，但富含纤维。如果你不习惯吃它，吃太多可能会感到一些消化不适，所以我建议从少量开始。
当我第一次制作这个食谱时，我使用了魔芋"米饭"，但在日本以外很难找到，这就是为什么我们使用切成小块的白瀧面条。说实话，我觉得我可能更喜欢这个白瀧面条版本！
这个食谱大约20分钟就能完成，非常适合午餐或晚餐，当你想用掉冰箱里的蔬菜时。我使用了香菜，因为幸运的是，我没有遗传到让它尝起来像肥皂的基因，但如果你不喜欢，可以用韭菜（中国韭菜）、葱、其他香草，甚至菠菜来替代。
这是一道简单、令人愉悦的菜肴，希望你能尝试一下！
由日本全国魔芋协会赞助
20 分钟
Lina ☆ りな
个人资料
食材
份量 2
原始食谱（1倍）可制作 2 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 300g 魔芋丝（白滝）
- 1 tsp 糖 (用于去除蒟蒻的气味)
- 1 bundle 香菜 (或任何你喜欢的绿色蔬菜)
- A150g 嫩豆腐
- A1 鸡蛋
- A1tsp 芝麻油
- A70g 奶酪丝
- A4 tbsp 土豆淀粉
- A1 tsp 鸡汤粉
- A盐和胡椒
步骤
- 1
将魔芋丝用糖按摩1-2分钟，然后静置约5分钟，同时将一锅水烧开（这有助于去除蒟蒻特有的气味！）。 用剪刀将香菜切碎，留一些用于装饰。
- 2
冲洗并沥干魔芋丝，然后用剪刀将其剪成小段。
- 3
将切好的魔芋丝加入沸水中，煮3-5分钟，或直到水再次沸腾。沥干后迅速用冷水冲洗冷却。放置一旁，让多余的水分沥干，同时准备其他食材。
- 4
在一个大碗中，将所有(A)食材和沥干的魔芋丝混合在一起。充分搅拌，确保没有土豆淀粉结块。
- 5
将平底锅用少量油加热至中火，然后倒入面糊并均匀铺开。煎至底部金黄酥脆（约4-5分钟），然后翻面。
- 6
将另一面也煎至酥脆，然后从锅中取出。
- 7
切成方块后上桌！ 可以撒上芝麻和之前留出的香菜叶作为装饰。 搭配酱油、柚子醋、味噌蛋黄酱、是拉差辣椒酱或任何你喜欢的酱汁享用。
食谱ID
976
小贴士与备注
🌟与大多数蒟蒻产品一样，魔芋丝在刚开封时可能会有轻微的腥味，但实际上并不是鱼腥味。这种气味来自魔芋植物中的一种叫做三甲胺的化合物，以及用于保存它的氢氧化钙溶液。
幸运的是，这种气味很容易去除！以下是几种方法：
・用糖或盐按摩几分钟，然后静置至少5到10分钟再冲洗
・在盐水中煮至沸腾
・用微波炉高火加热2分钟（如果使用块状，先切成或撕成小块）
如果气味较重，也可以用少许醋或柠檬汁按摩。我发现用糖按摩后再煮效果最好，但可以尝试不同的方法，看看你更喜欢哪种！
🌟香菜可以用任何你喜欢的绿色蔬菜代替，比如葱、青葱、菠菜！
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Hi friend! こんにちは! I’m Lina Takahashi, a Japanese-American gal born and raised in Colorado and my love language is making people food! To be honest, my last name was actually a part of my identity that I actually really struggled with as a kid. I grew up as one of very few Asian women in my community in Boulder, Colorado and I used to be incredibly self-conscious of my last name because it sounded “too” Japanese and it was often mispronounced. I wanted a simple last name, a name anyone could recognize and know that I am the same as everyone else — oh, how heartbreaking it must have been for my mother the day I came home and asked her why I don’t have blonde hair and blue eyes. Even throughout questioning my identity as a Japanese-American woman, one thing that I never questioned was knowing for a fact that Japanese food was my absolute favorite. All I wanted to do as a kid was watch my mom cook in the kitchen and learn how she creates this magical food. Who knew I would come to create a platform to share it with you, too! I am thankful for my mother who taught me how to cook Japanese food in a city where it was hard to find Japanese ingredients nearby. She made us miso soup every night, Japanese food like omurice, Japanese croquettes, curry, karaage, sushi and so much more! I know now that it was not an easy feat. She made her own somen and udon broth, she baked her own Japanese shokupan; she was making mochi before Instagram or Tik Tok existed! Ponzu and salmon on rice?! That was my breakfast I looked forward to it in elementary school the day after we had salmon for dinner. Now, all I want to do is share with YOU what I’ve grown up eating and cooking with my Japanese home in hopes that you can bring a little bit of Japan into your kitchen! Many of my recipes have a Japanese twist on them, but a lot of my recipes are also just because I think it tastes good and I hope you do too 🙂 Come say hi and send me any recipe requests on social platforms under @takahasheats and join me in a life of eating, cooking and being in awe of food. Itadakimas! Instagram: https://www.instagram.com/takahasheats YouTube: https://www.youtube.com/@takahasheats TikTok: https://www.tiktok.com/@takahasheats