Name: Shirataki Konnyaku Noodles
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Konnyaku 1 piece (220g); Sugar 1 tsp; [A] Cooking Sake (Rice Wine) 3 tbsp; [A] Soy Sauce 1.5 tbsp; [A] Sugar 2 tsp; Chirimen Jako (Small Dried Sardines) 10g; Sesame Oil 0.5 tbsp; Finely Chopped Red Chili Pepper 1 piece; White Sesame Seeds 1 tsp

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Original: English

Shirataki Konnyaku Noodles

by Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

From Chef Koutaro Koda's "King Side Dish Level 1.5" series, here's a healthy konnyaku dish. The secrets to achieving deep flavor and a glossy finish lie in the unique pre-treatment steps: pounding, tearing, and massaging with sugar, along with the order of adding seasonings. Its chewy texture and appealing glaze will whet your appetite, making it a perfect side dish for rice, a lunchbox addition, or a snack.

Ingredients

Scale:

Main Ingredients (2 servings)

Konnyaku 1 piece (220g)

Seasonings

📖Cooking Basics

dry（tantanmen）

Steps

Place 1 piece of konnyaku (220g), already desalted, on plastic wrap and pound until soft and pliable. Use this trick! Wrapping prevents splattering during pounding.
🕒 01:23
Tear the pounded konnyaku into bite-sized pieces by hand to increase the surface area. Use this trick! Tearing by hand creates more surfaces, allowing the flavors to penetrate better.
🕒 02:23
Sprinkle 1 tsp of sugar onto the torn konnyaku, massage it in, and let it sit until excess moisture is released. Use this trick! Using sugar instead of salt helps draw out moisture without making it too salty.
🕒 03:07
Pat the konnyaku dry thoroughly with paper towels after the moisture has been drawn out.
🕒 03:51
Heat a frying pan, and dry-roast the konnyaku, without oil, until any remaining moisture evaporates. Use this trick! The konnyaku is ready when it starts making a "squeaky" sound. Drying it completely allows it to absorb more flavor.
🕒 04:06
Once the konnyaku starts squeaking, turn off the heat and let the pan cool down slightly.
🕒 05:19
To the cooled pan, add [A] 3 tbsp of Cooking Sake (Rice Wine), [A] 1.5 tbsp of Soy Sauce, [A] 2 tsp of Sugar, and 1 finely chopped red chili pepper. Use this trick! Adding the seasonings after dry-roasting helps them to soak into the konnyaku better.
🕒 05:25
Turn the heat back on and stir-fry, ensuring the seasonings are thoroughly absorbed by the konnyaku.
🕒 05:42
Once the seasonings have penetrated, add 0.5 tbsp of Sesame Oil. Use this trick! Adding sesame oil after the other seasonings preserves its aroma and flavor.
🕒 06:37
Finally, add 10g of Chirimen Jako (Small Dried Sardines) and 1 tsp of White Sesame Seeds and mix everything together to create a unified flavor. Use this trick! Adding the small dried sardines at the end prevents them from absorbing too much seasoning, preserving their flavor.
🕒 07:04
Once the konnyaku has a glossy finish and the flavors are well-absorbed, transfer to a serving dish. Use this trick! Eliminating the konnyaku's distinct odor makes it more palatable for children.
🕒 07:32