Shirataki Noodles

Name: Shirataki Noodles with Simple Dashi Sauce
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Cuisine: Japan
Ingredients: 400 g (14 oz) shirataki noodles; 500 ml (2 cups) water; 10 g (0.35 oz) dried kombu (kelp); 20 g (0.7 oz) katsuobushi (dried bonito flakes); 30 ml (2 tbsp) soy sauce (usukuchi shoyu); 15 ml (1 tbsp) mirin; 2 g (½ tsp) salt; 10 g (1 tbsp) grated daikon radish; 1 whole (1 stalk) scallion, thinly sliced

★ 4.2

Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

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.

🏛️ 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.

🍳 How to make Shirataki Noodles

AI-assisted, not kitchen-tested

Shirataki 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 kombu–bonito 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 (½ 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 °C / 140 °F). 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.

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🧺 Key ingredients

yam

🍴 Where to eat it

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.

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