Hey, spicy food fans – here’s a simple introduction to shirataki. Prepare it as a side dish or low-cal snack. Total calories are only about 160. You can dress up these Japanese “miracle noodles” with cubed tofu and slivered green onion. (All about shirataki: Do You Believe in Miracles?)
8 oz (250 g) white or brown shirataki, rinsed
1/4 cup (60 mL) sake
2 tsp (10 mL) low-sodium soy sauce
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) shichimi togarashi
2 tsp (10 mL) toasted sesame oil
Kosher salt to taste
Toasted sesame seeds to taste
In small pan of boiling, salted water, boil shirataki on medium heat 1 minute. Drain. Line baking sheet with paper towels. Spread out shirataki to air-dry. Cut strands into manageable lengths.
In small bowl, stir together sake, soy sauce, sugar and shichimi togarashi.
Heat 10-inch (25 cm) skillet on medium 1 minute. Add oil, then shirataki. Cook, stirring often, 1 minute, or until hot and well coated. Add sake mixture. Cook, stirring often, 3 to 4 minutes, until liquid evaporates. Remove from heat. Add salt to taste.
Before serving, sprinkle with sesame seeds.
Makes 1-3/4 cups (425 mL).
- The shirataki for this recipe are measured drained. Water amounts vary by package. About 10% to 20% may be water weight.
- You can substitute tofu shirataki for the regular kind.
Shopping Cart: If you don’t go through a lot of sake, you may use salted cooking sake instead of buying a bottle of the good stuff.
S is for Shichimi Togarashi: This popular Japanese chili seasoning is sold in some supermarkets, usually in the sushi section. The spice blend includes chilies, orange peel, sesame seeds, pepper, seaweed and ginger.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL