Name: Shirataki Noodles with Mentaiko
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Shirataki noodles 300g; Mentaiko (Spicy Cod Roe) 60g; Sugar 1 tsp; Toasted sesame seeds, generous amount; Shredded nori seaweed, to taste; [A] Cooking Sake (Rice Wine) 2 tbsp; [A] Salt, a pinch; [B] Water 2 tsp; [B] Shiro Dashi (White Soy Sauce Base) 1/2 tbsp

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Original: English

Shirataki Noodles with Mentaiko

by 食事処さくらの料理教室

This exquisite Shirataki Mentaiko dish features konjac noodles with their gamey smell removed, resulting in a delightfully chewy texture. This addictive side dish is ready in just 15 minutes, making it a star on your table. It's healthy yet rich in flavor, guaranteed to make your rice disappear!

Ingredients

Scale:

Main Ingredients (2 servings)

Shirataki noodles 300g
Mentaiko (Spicy Cod Roe) 60g
Sugar 1 tsp
Toasted sesame seeds, generous amount
Shredded nori seaweed, to taste

Seasonings

[A] Cooking Sake (Rice Wine) 2 tbsp
[A] Salt, a pinch
[B] Water 2 tsp
[B] Shiro Dashi (White Soy Sauce Base) 1/2 tbsp

📖Cooking Basics

dry（tantanmen）

Steps

Rinse 300g of Shirataki noodles under running water and drain in a colander.
🕒 00:27
Cut the Shirataki noodles into bite-sized pieces using scissors.
🕒 00:58
Transfer the Shirataki noodles to a bowl, add 1 tsp of sugar, and mix well. Let it sit for about 5 minutes. (Key Tip! Using sugar's osmotic pressure efficiently removes the gamey smell and excess moisture from the shirataki noodles.)
🕒 01:10
Make a straight cut on 60g of Mentaiko and scrape out the roe with the back of a knife. Chop the remaining skin. (Key Tip! Cutting only the skin with the knife and scraping with the back of the knife makes it easy to separate the roe.)
🕒 01:47
Prepare the seasonings in separate containers. Have 2 tbsp of Cooking Sake (Rice Wine) and 2 tsp of water and 1/2 tbsp of Shiro Dashi (White Soy Sauce Base) ready.
🕒 03:08
Transfer the Shirataki noodles that have rested for 5 minutes to a colander and drain them thoroughly without rinsing with water. (Key Tip!) Rinsing with water will cause the shirataki noodles to reabsorb the moisture that was just removed, so only drain the water without rinsing.
🕒 03:50
Heat a frying pan over medium heat and add oil. Add the drained Shirataki noodles.
🕒 04:27
Add 2 tbsp of Cooking Sake (Rice Wine) and a pinch of salt, and stir-fry for about 5 minutes until the moisture from the shirataki noodles evaporates. (Key Tip! Adding sake enhances umami and flavor, and the alcohol evaporates, carrying away any remaining gamey smell. Thoroughly evaporating the moisture ensures a chewy texture and helps the flavors meld.)
🕒 04:40
Turn off the heat, add the flaked Mentaiko, and gently toss using the residual heat of the pan. (Key Tip! Mentaiko can become dry if overcooked, so just toss it lightly with the residual heat.)
🕒 05:31
Add the prepared 2 tsp of water and 1/2 tbsp of Shiro Dashi (White Soy Sauce Base), mix with residual heat to coat everything, and reduce any choppiness or dryness.
🕒 05:57
For the finishing touch, add a generous amount of toasted sesame seeds and crush them by hand. (Key Tip! Crushing the sesame seeds by hand significantly enhances their aroma.)
🕒 06:10
Add shredded nori seaweed if desired and give it a quick toss.
🕒 06:23
Taste and, if it's too watery, return to the heat to evaporate more moisture.
🕒 06:32
If preparing as a make-ahead side dish or for bento boxes, reheat lightly to ensure the cod roe is thoroughly cooked and to further reduce any remaining moisture.
🕒 07:01