My family and I spend our summers in Japan with my family. In case you weren’t aware, the heat during Japanese summers are so brutal; it’s super hot and humid. We lose appetite and become reluctant to cook in the hot kitchen. If you experience similar summer weather, or if you want to eat something light to maintain your figure in the summertime…. this chilled Honey Sesame Shirataki Noodles is a perfect idea for your summer meal!
What is Shirataki Noodles?
Shirataki Noodles, or we simply call Shirataki (しらたき) in Japan, are thin, translucent, gelatinous noodles made from a type of fiber that comes from the root of the konnyaku (konjac yam plant). This Japanese ingredient has been around for years and is used in traditional Japanese dishes such as Sukiyaki, Nikujaga, and all kinds of hot pot dishes. You can find shirataki noodles near tofu in the refrigerator section of Japanese grocery stores or Asian grocery stores.
Shirataki Noodles as A New Healthy Ingredient
Shirataki has been eaten since the Edo period (1600) in Japan; however, it was never viewed as a “noodle substitute” or “diet food” until recently. As shirataki noodles are made of yam noodles, they have only a few calories per serving. Here are some facts:
Contains about 97% water and 3% glucomannan fiber (from the konjac plant) Very low in calories Contain no digestible carbs Very filling (“expands” in the stomach as they absorb moisture)
Flavor-wise, shirataki noodles almost have no taste so it’s great for absorbing flavors from the sauce or soup they are soaked and cooked in. And texture-wise, they are quite slippery, and slightly more difficult to pick up than noodles.
Tackle Shirataki Noodles’ Funky Smell
Let’s face the fact. Shirataki noodles are packaged in an awful-smelling liquid. Even though I am not bothered by this at all, I know some of you might. It is actually just water, but it has absorbed the odor from the konjac root. It didn’t go bad, so don’t throw it away. It’s important to rinse them very well under cold running water and then cook in boiling water for about 2 minutes. This should remove most of the unpleasant odor. On a side note, unlike pasta or Asian-style noodles, shirataki noodles have no starch. Therefore, after boiling they do not stick together. You can prepare them ahead of time without worrying about noodles becoming one big mess.
Delicious Honey Sesame Sauce
I mentioned earlier that shirataki noodles are flavorless but absorb many flavors from the sauce. So for this recipe, I made my Honey Sesame Sauce as it goes well with the noodles and toppings that I chose. If you have tried Japanese cold ramen called Hiyashi Chuka, this recipe is a variation of that dish. Hiyashi Chuka is a popular summer meal in Japan, and this recipe is a lighter version of it.
Fun Fact: Shirataki Noodles vs. Ito Konnyaku
Shirataki noodles are called Shirataki in eastern Japan (Tokyo area), and Ito Konnyaku (糸こんにゃく) in western Japan (Osaka area). The name difference is a result of different manufacturing methods. In the past, ito konnyaku was prepared by cutting konnyaku jelly into threads, while shirataki is made by forcing konnyaku through small holes to get the shape. Nowadays, both are prepared using the shirataki method but the packages keep the different names in each region. Ito konnyaku is generally thicker than shirataki, with a square cross-section and a darker color. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
