Shirataki Noodles
Rooted in Japan, Shirataki Noodles is a noodle dish enjoyed for generations. ยท Japan
Rooted in Japan, Shirataki Noodles is a noodle dish enjoyed for generations.
About Shirataki Noodles
Rooted in Japan, Shirataki Noodles is a noodle dish enjoyed for generations. It is prepared with yam.
๐๏ธ History & Culture
Shirataki noodles, which translate to "white waterfall," are a traditional Japanese noodle made from the konjac yam (konnyaku). They have been part of Japanese cuisine for centuries, closely tied to Buddhist temple vegetarian cooking (shojin ryori), where their gelatinous, translucent texture and ability to absorb flavors without adding calories were highly valued. The precise historical origins of the noodle's exact form are not definitively documented, but its association with konjac cultivation in Japan is long-established.
In Japan, shirataki are commonly sold in water-filled packets and are a staple in hot pot dishes like sukiyaki and oden, sometimes referred to regionally as *ito konnyaku* (string konjac). They are prized for their extremely low calorie and high dietary fiber content, making them a lasting element of traditional health-conscious eating. Beyond Japan, their neutral taste and firm, chewy texture have led to widespread adoption in modern low-carb diets around the world.
๐ณ How to make Shirataki Noodles
AI-assisted, not kitchen-testedShirataki Noodles with Simple Dashi Sauce
Shirataki are translucent, gluten-free noodles made from the konjac yam (konnyaku imo), prized in Japanese cuisine for their springy texture and neutral flavor. This light preparation lets the noodles shine, dressed in a warm kombuโbonito dashi broth.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 2
- Difficulty
- Easy
Recipe ingredients
- 400 g (14 oz) shirataki noodles, two standard packages; konnyaku imo (konjac yam)
- 500 ml (2 cups) water, for dashi
- 10 g (0.35 oz) dried kombu (kelp), wiped with a damp cloth, not rinsed
- 20 g (0.7 oz) katsuobushi (dried bonito flakes)
- 30 ml (2 tbsp) soy sauce (usukuchi shoyu), light Japanese soy sauce preferred
- 15 ml (1 tbsp) mirin
- 2 g (ยฝ tsp) salt, to taste
- 10 g (1 tbsp) grated daikon radish, optional, for serving
- 1 whole (1 stalk) scallion, thinly sliced, for garnish
Steps
- 1 Open the shirataki packages, drain off the packing liquid (which has a faint sulfurous smell), and rinse the noodles thoroughly under cold running water.
- 2 Bring a pot of unsalted water to a boil, add the rinsed shirataki, and blanch for 2 minutes. Drain in a colander. This step removes residual konjac odor and is essential for clean flavor.
- 3 While the noodles blanch, make the dashi: add the kombu to 500 ml cold water and slowly heat to just below a simmer (about 60 ยฐC / 140 ยฐF). Remove the kombu just before the water boils to prevent bitterness.
- 4 Bring the kombu water to a gentle boil, remove from heat, and add the katsuobushi. Let steep undisturbed for 2 minutes so the flakes settle.
- 5 Strain the dashi through a fine sieve or cheesecloth-lined strainer, pressing gently on the flakes. You should have about 400 ml of clear amber broth.
- 6 Return the dashi to a clean pot, stir in the soy sauce, mirin, and salt. Warm over low heat until just steaming; do not boil.
- 7 Cut the blanched shirataki into 15 cm / 6 inch lengths using kitchen scissors for easier eating. Divide between two warm bowls.
- 8 Pour the hot dashi broth over the noodles, top each bowl with grated daikon (if using) and sliced scallion, and serve immediately.
Report an issue with this recipe
Recipes from travellers
No one has shared their own Shirataki Noodles recipe yet. Yours would be the first.
Share how you make Shirataki Noodles
You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.
Sign in to share your recipe
Shirataki Noodles โ frequently asked questions
What is Shirataki Noodles?
Rooted in Japan, Shirataki Noodles is a noodle dish enjoyed for generations. It is prepared with yam.
What is Shirataki Noodles made of?
Shirataki Noodles is made with yam.
Where does Shirataki Noodles come from?
Shirataki Noodles comes from Japan. Shirataki noodles, which translate to "white waterfall," are a traditional Japanese noodle made from the konjac yam (konnyaku).
Where can I eat Shirataki Noodles?
Locals often stir-fry shirataki noodles with beef and vegetables in a sizzling iron skillet at home, draining them first to remove their faint earthy scent.
How do you make Shirataki Noodles?
Making Shirataki Noodles at home takes about 10 minutes of prep and 8 minutes of cooking. The recipe on this page serves 2 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
Taste Shirataki Noodles in Tokyo
Independent picks. We earn a small commission if you book through these โ at no extra cost to you. How this works.
โ Before you go to Japan
Round out your trip โ most travellers book these alongside their trip.
More dishes like Shirataki Noodles
Taiyaki
Fish-shaped cakes filled with sweet red bean.
Curry Pan
Curry-stuffed bread coated in crumbs and fried.
Shabu-Shabu
Paper-thin beef swished through simmering kombu broth.
Ochazuke
Rice topped with savoury morsels and doused in tea.
Sukiyaki
Thin beef simmered tableside in sweet soy, dipped in raw egg.
Katsudon
Breaded pork cutlet simmered with egg over rice.
Spรคtzle
Soft egg noodles, often baked with cheese and onions.
Jaengban Guksu
Jaengban Guksu is a noodle dish from South Korea.
Ditalini
Rooted in Italy, Ditalini is a pasta enjoyed for generations.
Pasta all'Amatriciana
Tomato, guanciale and pecorino tossed with bucatini.
Char Kway Teow
Smoky flat rice noodles fried with prawns and cockles.
Chaoshou
Rooted in China, Chaoshou is a dumpling enjoyed for generations.
Bรกnh ฤแบญu Xanh
Bรกnh ฤแบญu Xanh is a dessert from Vietnam.
Pempek
Chewy fish cakes with a sour-sweet dark vinegar sauce.
Pineapple Cake
Buttery shortcrust square with a chewy pineapple centre.
Japchae
Glassy sweet-potato noodles stir-fried with vegetables.
- ๐ฏ๐ต Taiyaki · Japan
- ๐ฏ๐ต Curry Pan · Japan
- ๐ฏ๐ต Shabu-Shabu · Japan
- ๐ฏ๐ต Ochazuke · Japan
- ๐ฏ๐ต Sukiyaki · Japan
- ๐ฏ๐ต Katsudon · Japan
- ๐ฉ๐ช Spรคtzle · Germany
- ๐ฐ๐ท Jaengban Guksu · South Korea
- ๐ฎ๐น Ditalini · Italy
- ๐ฎ๐น Pasta all'Amatriciana · Italy
- ๐ฒ๐พ Char Kway Teow · Malaysia
- ๐จ๐ณ Chaoshou · China
- ๐ป๐ณ Bรกnh ฤแบญu Xanh · Vietnam
- ๐ฎ๐ฉ Pempek · Indonesia
- ๐น๐ผ Pineapple Cake · Taiwan
- ๐ฐ๐ท Japchae · South Korea
Travel guides for Japan
All travel guides →Planning a trip where Shirataki Noodles is on the menu? These guides cover Japan and beyond.
Destination Guides A Food Lover's Guide to Milan, Tokyo & Seoul: What to Eat and Where
Jul 10, 2026 · 2 min read
Budget Travel Tokyo on a Budget โ How to Visit Japan's Capital for โฌ1,500 per Week
May 28, 2026 · 4 min read
Destination Guides Japan Travel Guide 2026: Tokyo, Kyoto, Osaka and Beyond
Apr 18, 2026 · 10 min read
Budget Travel Japan on a Budget: The Complete 2026 Travel Guide
Apr 13, 2026 · 5 min read
Reviews
No reviews yet. Be the first to share your experience with Shirataki Noodles.
Write a review
Sign in to verify you're a real person, then share your thoughts on Shirataki Noodles.
Comments
No comments yet. Be the first to say something about Shirataki Noodles.