Shirataki Noodles

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. 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. 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. 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. 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. 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. 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. 7 Cut the blanched shirataki into 15 cm / 6 inch lengths using kitchen scissors for easier eating. Divide between two warm bowls.
8. 8 Pour the hot dashi broth over the noodles, top each bowl with grated daikon (if using) and sliced scallion, and serve immediately.