{"id":195412,"title":"T\u0103i\u021bei shirataki cu sos \u00een stil teriyaki","modified":"2026-10-30T21:25:08+01:00","plain":"T\u0103i\u021bei de konjac \u00eenveli\u021bi \u00eentr-un sos de soia cu usturoi, ghimbir, galangal \u0219i miere, \u00een stil teriyaki, f\u0103r\u0103 mirin sau sake.\n\n\n\nT\u0103i\u021beii de konjac \u00een stil teriyaki ajung \u00een farfurie lucio\u0219i \u0219i aluneco\u0219i, acoperi\u021bi cu un sos dulce-s\u0103rat cu arom\u0103 de usturoi, ghimbir \u0219i susan pr\u0103jit. Sosul preia ideea de teriyaki, f\u0103r\u0103 mirin sau sake : sosul de soia este pur \u0219i simplu \u00eendulcit cu miere \u0219i aromatizat cu galangal. Pentru o persoan\u0103, ai nevoie de 5 minute. O re\u021bet\u0103 de pus al\u0103turi de cele de p\u00e2ine \u0219i paste keto.\n\n\n\nCe sunt t\u0103i\u021beii de konjac \u00een stil teriyaki ?\n\n\n\nT\u0103i\u021beii de konjac, numi\u021bi \u0219i shirataki, sunt prepara\u021bi din konjac, al c\u0103rui glucomanan formeaz\u0103 un gel ; gustul lor discret las\u0103 sosul s\u0103 ias\u0103 \u00een eviden\u021b\u0103. Aici sunt cl\u0103ti\u021bi, usca\u021bi, apoi \u00eenc\u0103lzi\u021bi c\u00e2teva clipe \u00eentr-o cr\u0103ticioar\u0103, cu un sos din sos de soia sau tamari, usturoi, ghimbir, galangal, ulei de susan \u0219i miere.\n\n\n\nSosul se \u00eengroa\u0219\u0103 doar c\u00e2t s\u0103 acopere t\u0103i\u021beii cu un strat sub\u021bire \u0219i lucios. T\u0103i\u021beii din alge kelp \u00eei pot \u00eenlocui pe cei de konjac.\n\n\n\nPentru varia\u021bie : T\u0103i\u021bei din alge kelp sota\u021bi cu pak choi.\n\n\n\nOriginea acestei variante\n\n\n\n\u00cen Japonia, teriyaki desemneaz\u0103 o tehnic\u0103 de g\u0103tire cu glazurare, folosind un sos din sos de soia, mirin, sake \u0219i zah\u0103r. Sosul teriyaki clasic este varianta complet\u0103.\n\n\n\nAceast\u0103 variant\u0103 p\u0103streaz\u0103 glazura dulce-s\u0103rat\u0103, dar renun\u021b\u0103 la mirin \u0219i sake : mierea aduce dulcea\u021b\u0103 \u0219i luciu, iar ghimbirul \u0219i galangalul dau intensitate gustului. Este un sos rapid, redus c\u00e2teva clipe la foc mic.\n\n\n\nIngredientele principale\n\n\n\nO por\u021bie de t\u0103i\u021bei de konjac este suficient\u0103 pentru o persoan\u0103 ; t\u0103i\u021beii din alge kelp sunt o alternativ\u0103 cu o textur\u0103 diferit\u0103. Pentru sos sunt suficiente 1 lingur\u0103 de sos de soia sau de tamari, 1 lingur\u0103 de miere \u0219i 1 linguri\u021b\u0103 de ulei de susan. Pentru o mas\u0103 f\u0103r\u0103 gluten, alege un tamari pe a c\u0103rui etichet\u0103 scrie f\u0103r\u0103 gluten.\n\n\n\nDescoper\u0103 \u0219i : T\u0103i\u021bei de konjac cu porc crocant.\n\n\n\nDoi c\u0103\u021bei de usturoi zdrobi\u021bi, o buc\u0103\u021bic\u0103 de ghimbir proasp\u0103t ras \u0219i o buc\u0103\u021bic\u0103 de galangal proasp\u0103t, cu note mai r\u0103\u0219inoase \u0219i de l\u0103m\u00e2ie, dau intensitate gustului. O tij\u0103 de ceap\u0103 verde, o jum\u0103tate de ardei iute ro\u0219u \u0219i 1 linguri\u021b\u0103 de semin\u021be de susan completeaz\u0103 bolul.\n\n\n\nVarianta de baz\u0103 folose\u0219te miere ; aceasta poate fi \u00eenlocuit\u0103 cu un \u00eendulcitor lichid cu gust de miere, care uneori acoper\u0103 t\u0103i\u021beii mai pu\u021bin bine. Cu acest \u00eendulcitor, o por\u021bie are 29 kcal \u0219i 2 g de carbohidra\u021bi ne\u021bi, iar varianta cu miere are considerabil mai mult.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nCl\u0103te\u0219te bine t\u0103i\u021beii cu ap\u0103 rece : lichidul \u00een care sunt p\u0103stra\u021bi are un miros puternic, care se elimin\u0103 \u00een mare parte prin cl\u0103tire \u0219i dispare la g\u0103tire. Scurge-i \u00eentr-o strecur\u0103toare, sau \u00eentr-o sit\u0103 dac\u0103 sunt sub\u021biri, apoi usuc\u0103-i cu prosoape de h\u00e2rtie, astfel \u00eenc\u00e2t sosul s\u0103 r\u0103m\u00e2n\u0103 suficient de gros pentru a-i acoperi. Zdrobe\u0219te usturoiul, rade ghimbirul \u0219i galangalul sau taie galangalul \u00een felii pe care s\u0103 le sco\u021bi dup\u0103 g\u0103tire.\n\n\n\n\u00cencearc\u0103 \u0219i : V\u00e2n\u0103t\u0103 teriyaki.\n\n\n\nPune usturoiul, ghimbirul \u0219i galangalul \u00eentr-o cr\u0103ticioar\u0103 \u00eempreun\u0103 cu sosul de soia, mierea \u0219i uleiul de susan \u0219i las\u0103 sosul s\u0103 se \u00eengroa\u0219e pu\u021bin la foc mic. Adaug\u0103 t\u0103i\u021beii, las\u0103-i s\u0103 fiarb\u0103 \u00eencet c\u00e2teva clipe, apoi adaug\u0103 ceapa verde t\u0103iat\u0103 rondele \u0219i mai las\u0103 c\u00e2teva clipe, amestec\u00e2nd. Serve\u0219te-i calzi, ca garnitur\u0103 sau al\u0103turi de pui, de exemplu pui teriyaki, ori de creve\u021bi.\n\n\n\nDescoper\u0103 toate re\u021betele mele keto.\n\n\n\n\n\n\tT\u0103i\u021bei shirataki \u00een stil teriyaki\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 por\u021bie de t\u0103i\u021bei de konjacT\u0103i\u021bei din alge kelp (\u00een locul t\u0103i\u021beilor de konjac)1 linguri\u021b\u0103 de ulei de susan1 fir de ceap\u0103 verde0.5 ardei iute ro\u0219u (chili sau spaniol)2 c\u0103\u021bei de usturoi1 buc\u0103\u021bic\u0103 de ghimbir (proasp\u0103t)1 buc\u0103\u021bic\u0103 de galangal (proasp\u0103t)1 lingur\u0103 de sos de soia (sau de tamari)1 lingur\u0103 de miere (sau de \u00eendulcitor lichid cu gust de miere)1 linguri\u021b\u0103 de semin\u021be de susan\t\n\t\n\t\tCl\u0103te\u0219te bine t\u0103i\u021beii sub jet de ap\u0103 rece de la robinet. Au un miros destul de aparte, care dispare \u00een mare parte la cl\u0103tire; dup\u0103 g\u0103tire, nu se va mai sim\u021bi deloc.Las\u0103 t\u0103i\u021beii la scurs \u00eentr-o strecur\u0103toare. Dac\u0103 folose\u0219ti t\u0103i\u021bei sub\u021biri, alege o sit\u0103, altfel vor aluneca prin g\u0103urile strecur\u0103torii. Apoi usuc\u0103-i prin tamponare, ca sosul s\u0103 nu ias\u0103 prea lichid.Zdrobe\u0219te usturoiul cu presa, apoi cur\u0103\u021b\u0103 \u0219i rade o buc\u0103\u021bic\u0103 de ghimbir. Dac\u0103 este posibil, procedeaz\u0103 la fel cu o bucat\u0103 de galangal, dar o po\u021bi t\u0103ia \u0219i \u00een c\u00e2teva felii (fierbe-le \u00een sos \u0219i scoate-le mai t\u00e2rziu).Pune totul \u00eentr-o cr\u0103ticioar\u0103 \u00eempreun\u0103 cu sosul de soia, mierea (sau \u00eendulcitorul lichid cu gust de miere) \u0219i uleiul de susan. Pune pe foc mic \u0219i las\u0103 sosul s\u0103 se \u00eengroa\u0219e pu\u021bin.Adaug\u0103 t\u0103i\u021beii \u00een sos \u0219i mai las\u0103-i pu\u021bin s\u0103 fiarb\u0103 la foc mic.Taie ceapa verde rondele. Adaug-o \u00een sos \u0219i mai las\u0103 totul pu\u021bin la foc mic, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd.\t\n\t\n\t\tT\u0103i\u021beii de konjac se potrivesc \u00een numeroase re\u021bete: cu pui, cu creve\u021bi sau ca garnitur\u0103.\nUstensile: cr\u0103ticioar\u0103, pres\u0103 de usturoi + r\u0103z\u0103toare sau mojar, sit\u0103 sau strecur\u0103toare.\n\t\n\t\n\t\tPlat principalAsiatique","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=195412"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195412\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194151"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=195412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=195412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=195412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}