Shirataki: The Charm of a Traditional Japanese Ingredient and How to Use It

Introduction: What is Shirataki?

Japanese food culture is home to many fascinating ingredients, but one that stands out as being particularly unique is shirataki. Shirataki is made from konjac, and is a food characterized by its unique texture, which is created by its different shapes. Konjac itself is formed by cutting and rolling after hardening, but shirataki takes this process a step further, being extruded into hot water like tokoroten, and formed into thin threads. This thinness gives shirataki its distinctive texture

Types of shirataki

Shirataki is generally white in color, but some are darker in color because they use konjac yam with the skin on. This allows you to change the color depending on the dish, and you can enjoy a variety of appearances

Various ways to eat

Shirataki noodles' unique texture and flavor make them a perfect match for a variety of dishes. They are especially popular as an ingredient in sukiyaki, but they are also used in a variety of other dishes, including simmered dishes and myome-ni. Shirataki noodles absorb flavors easily, and also play a role in enhancing the flavor of dishes

Recommended recipes using shirataki noodles

Shirataki and egg simmered

Ingredients (serves 4)

• Shirataki noodles: 1
• Green beans: a little
• Dashi: 2 tablespoons
• Sesame oil, sugar, soy sauce: appropriate amount

How to make it

1. Boil the shirataki noodles in boiling water, drain them, and cut them into bite-sized pieces. Boil the green beans until golden brown and then cut them into thin strips
2. Heat sesame oil over medium heat and fry the shirataki noodles. Add the dashi, sugar, and soy sauce and mix well, then add the green beans
3. Remove from heat while there is still a little liquid left, beat the eggs and add them, mix, then return to heat and simmer until soft and crumbled

Simmered Shirataki and Cod Roe

Ingredients (serves 4)

• Shirataki noodles: 2 pieces
• Cod roe (large): 1 belly
• Green mitsuba: 20g
• Sake, light soy sauce, sugar: appropriate amount

How to make it

1. Boil the shirataki noodles, drain them in a colander, and cut them into 5cm lengths
2. Cut the cod roe lengthwise and remove the insides
3. Cut the green mitsuba into 3cm lengths
4. Place the shirataki noodles in a pot over medium heat and fry until all the water has evaporated. Add the cod roe, sake, light soy sauce, and sugar and continue to stir-fry until the liquid has evaporated. Finally, add the green mitsuba and cook briefly until done

These recipes combine the healthy properties of shirataki noodles with the rich flavor of eggs and cod roe to create beautifully presented dishes. They're easy to make, so be sure to incorporate them into your daily meals