January 23, 2015

Shichimi Shirataki

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shirataki spiced with Japanese blend called shichimi togarashi. Credit: Susan Sampson” />

Hey, spicy food fans – here’s a simple introduction to shirataki. Prepare it as a side dish or low-cal snack. Total calories are about 160. You can dress up these Japanese “miracle noodles” with cubed tofu and slivered green onion. (All about shirataki: check my blog.)

8 oz (250 g) white or brown shirataki, rinsed
1/4 cup (60 mL) sake
2 tsp (10 mL) 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

Add shirataki to small pan of boiling, salted water. When water returns to boil, cook 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.

Serve sprinkled 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 use substitute tofu shirataki for the regular kind.
  • 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.
  • You can use low-sodium soy sauce.
  • Shichimi togarashi is a popular Japanese spice blend. It is sold in some supermarkets, usually in the sushi section. The blend includes chilies, orange peel, sesame seeds, pepper, seaweed and ginger.

Credit: Susan Sampson
Tested in Imperial