Since shirataki came from the same root of konjac plant, the taste, the texture, the smell, and nutritional values are same as konjac.
About konjac, please check my old post too.
Most people might see shirataki just as an alternative low-carb,however, Japanese enjoy eating shirataki in various ways.
For examples, Shirataki is a common ingredient in Oden and Nikujyaga. The shirataki soaked in oden or nikujyaga broth give such a great flavor to shirataki and I love the texture as well.
The dish I would like to introduce today is Mentaiko shirataki(Miracle noodles cooked with seasoned cod roe).
My mother used to make this dish for me. I remember this dish was sometimes in my lunch box too.
Make sure to boil shirataki and cook on a pan for couples of mins to remove water before seasoning. If you do so, the konjac smell goes away and it becomes easier to blend in with the sauce that you cook with.
Mentaiko shirataki(Miracle noodles cooked with seasoned cod roe)
- 1 small pack(7oz) shirataki(200g)
- 1 inch length seasoned cod roe(2.5cm)
- 1 teaspoon Soy sauce
- 1 teaspoon Japanese sake or white wine
- 1/2 teaspoon Mirin(sweet rice wine)or sugar
- 1/2 teaspoon Dashinomoto
- 1 teaspoon Vegetable oil
- 2 tablespoons Chopped green onions.
- Boil shirataki in a pot for about 5mins. Drain water.
- In a pan, add oil and cook shirataki with medium heat until the water evaporates and shirataki becomes somewhat dry.
- Take the skin off of seasoned cod roe and add to the pan. Mix well with shirataki.
- Add rest of the ingredients and cook for another couples mins. Garnish with chopped green onions.
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