Il konjac (konnyaku) e` una pianta asiatica (amorphophallus konjac. famiglia Araceae) Il suo tubero utilizzato da secoli nella preparazione di piatti tipici della cucina orientale.
Il buddismo fece la sua comparsa in Giappone nei primi anni del Vl secolo e probabilmente arrivo` anche il konjac.
Questo tubero chiamiamo “patate di konnyaku”(蒟蒻芋) ma non si può mangiare così, dobbiamo ricavare la farina e mescolando con acqua di calce otteniamo il “konnyaku” che vedi qui sotto.
Un blocco gelatinoso ma ha una consistenza solida e non si scioglie in bocca.
Nella cucina giapponese tagliamo le fette e mettiamo nella zuppa, stufato(oden, sukiyaki, gyudon) usiamo come una bistecca etc.
Contiene cellulosa, lignina e “glucomannano.
Il Glucomannano a contatto con l`acqua si rigonfia, aumenta il suo volume, distende le pareti gastriche, riduce il tempo di transito intestinale e l`assorbimento di glucidi e lipidi, impedisce la formazione di accumuli di aria nell`intestino e svolge azione protettiva dei confronti delle mucose. Ci da un senso della sazietà, riducendo lo stimolo della fame e facilitando il controllo del peso, ecco perché un ottimo alimento per la dieta. Ovviamente senza glutine.
Shirataki?
Forse avete sentito di più “Shirataki” o “zen pasta”
Questi sono semplicemente gli spaghetti di konnyaku
Qui sotto e` un piatto tipico giapponese “Nikujaga” → ricetta e` qui
un stufato di verdure con carne di manzo e shirataki.
Da Kao`s trovi anche le tagliatelle e le penne di konnyaku.
Konnyaku, Shirataki, penne di konnyaku…soltanto cambiano le forme
Come si usa?
Ci sono 2 tipi in commercio : I secchi o immersi in un liquido.
Per momento da Kao`s non teniamo i secchi perché contiene più calorie e dopo la cottura di shirataki secchi per eliminare l`amido di tapioca (dolce. mettono per non ataccare) dobbiamo sciacquare tantissimo.
Invece immersi in un liquido basta sbollentare o sciacquare dipende dal tuo piatto
Konnyaku, shirataki
Per 100g
Energia 7-18.6 kcal
Grassi 0g
carboidrati 2.3g
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