Shirataki Noodles (毛豆粉) are one of the most popular Japanese noodle dishes. They are made from wheat flour, water, salt and sugar. The noodles are usually eaten with soy sauce or miso soup and called “shirataki” in Japan. Shrimp and pork belly are sometimes added to the dish to make it even tastier!
The original Shirataki Noodle Recipe was created in 1879 by a Japanese cook named Ichiro Sugihara. He had been working at a restaurant in Kyoto when he noticed that the customers were ordering the same thing over and over again. So he decided to create his own version of the dish. His first attempt was very successful so he started selling it all over Japan.
In 1924, the famous chef Nobuyoshi Araki invented a new way of making the noodles using yeast instead of sugar. This gave him an advantage since there was no need to use any extra ingredients like sugar or water. Since then, many other chefs have tried their hand at creating Shirataki Noodles and they’ve all come up with variations of the dish.
The noodles are commonly used for dishes like sukiyaki and yosenabe. The key to cooking the dish is to make sure that the noodles don’t clump together. Usually, this happens when too much water is added to the pot or the heat is turned up too high. It’s best to put the noodles in cold water and let them soak before cooking them. To avoid clumping altogether, you can ladle out some of the water first before putting in the noodles.
NUTRITION INFO: Calories 82, fat calories 2, total fat (0.3 g), saturated fat (0 g), trans fat (0 g), cholesterol (0 mg), sodium (450 mg), carbohydrates (16 g), fiber (2 g), sugars (0 g), protein (2 g).
There are several different kinds of this Japanese dish. The most common types of noodles are made with either konnyaku (or konjac) or shirataki (made from the konnyaku fiber). They also come in a variety of flavors including:
• Shrimp (蝦蟇)
These noodles are usually brown-colored and have a slightly sweet taste to them. They are mixed with bits of shrimp and have a very soft and chewy texture.
• Seafood (海鮮)
These noodles have a similar appearance to the regular brown shirataki noodles, but they’re mixed with seafood such as squid, crab sticks and fish cake. This is another one of the more popular types of noodles.
• Zaru (笊)
These noodles are white in colour and have a very thin texture. They’re mixed with green onions and have a slight sweet taste to them. Since these are very thin, the regular shirataki noodles can also be mixed with a few vegetables for the same effect. This is a good option for people that are trying these noodles for the first time since they have a similar consistency to rice or udon noodles.
There are many different ways to prepare these noodles. Most people eat them in a soup, but they can also be stir-fried or served with a sauce. Shirataki noodles can be purchased at most Asian grocery stores. They usually come in packages of seven and each package costs less than a dollar. The best part is that these noodles are very low in carbs so they’re good for people on a diet.
Shirataki noodles can be used as a substitute for regular noodles in any dish.
Sources & references used in this article:
LOW CARB VEGETABLES by LOWC FRUITS – geegetsfit.wordpress.com
Low carb is lekker by V Vincent, L Carb
Tag Archives: Fruits by V Ushakova, R Abramov – 2017 – Castle Point Books
Tag Archives: Vegetables by I Reynierse – 2015 – books.google.com
Diabetic Cookbook for Two: 125 Perfectly Portioned, Heart-Healthy, Low-Carb Recipes by DM Diet, KM Diet, LCM Diet, WINB Sugar – diabeticmediterraneandiet.com
Low-Carb Vegetarian: Meatless Alternatives for Popular Low-Carb Diets by DM Diet, KM Diet, LCM Diet, WINB Sugar – diabeticmediterraneandiet.com
Tag Archives: carbohydrate restriction by R Asbell – 2014 – Running Press Adult