Cookbook | Recipes | Ingredients

Shirataki, also called konjac noodles or miracle noodles, are a variety of Japanese noodles made from the konjac yam.

Characteristics edit

Shirataki are made primarily from glucomannan extracted from konjac yams. This gives them a translucent, gelatinous texture with almost no flavor. Some varieties may contain added soy/tofu, which can give them a more opaque and white appearance. The noodles can come in a variety of shapes and are lighter in texture than wheat or rice noodles. They may have a slight fishy odor, which should fade after a thorough rinse.

Production edit

Konjac corms are dried and ground to extract glucomannan flour. This flour is them mixed with water and limewater (calcium hydroxide solution) to make a gelatinous mixture. This mixture is then shaped into noodles and cooked.

Procurement and storage edit

Shirataki noodles tend to be available either dried or packed in liquid. Both have relatively short shelf lives and should be cooked and eaten quickly.

Use edit

Shirataki have been eaten in Japan for centuries. Compared to other noodle varieties, they don't have starch on the surface, and this prevents sticking and alteration of sauce texture. Their mild flavor makes them great at absorbing the other flavors in a dish.

Noodles packed in liquid should be rinsed well and added directly to the final dish for a very brief cooking period. They do not need to be boiled separately like many other types of noodles do. Some like to pan-fry them briefly to evaporate any excess water and avoid diluting the final product.

External links edit