Shirataki

These long, translucent Japanese noodles are made from strands of a gelatinous, rubbery substance called konnyaku, derived from the Japanese yam (devil's tongue). They have a slightly rubbery texture and almost no flavour; however, they are very good at picking up the flavours of the other ingredients in the dish in which they being cooked.

They are sold in a number of ways: dried, packaged in water in a plastic bag, or in cans.

Cooking Information

Drain noodles packaged in water and then rinse in cold water before simmering for 5 minutes or parboiling for 2 minutes. Dried noodles may be simply added to boiling water and allowed to simmer 6-7 minutes.