Shirataki Noodles with Egg

Shirataki Noodles with Egg

A shirataki dish you'll want to spoon on rice and eat.

Ingredients: 2 to 3 generous servings

Shirataki noodles (konnyaku noodles)
180 g x 2 bags
1 scant tablespoon (to get rid of the odor)
Sesame oil
2 teaspoons
1 1/2 tablespoons
2 tablespoons
Soy sauce
3 tablespoons


1. Cut the shirataki noodles into easy to eat pieces. Massage with salt and rinse well under running water.
2. Boil the shirataki noodles to get rid of the odor. Drain, rinse under running water and drain again.
3. Stir fry the konnyaku with sesame oil, evaporating off any moisture.
4. Add the sugar and mirin and continue stir frying.
5. Add the soy sauce and cook down.
6. Simmer to reduce the sauce in the pan by about half and to let the flavors penetrate the konnyaku well.
7. Add the eggs and mix while breaking them up.
8. Cover with a lid, turn off the heat and leave to cook with residual heat until the eggs are set to your liking.
9. I used two 180 g bags of shirataki (or konnyaku) noodles.

Story Behind this Recipe

A shirataki (konnyaku noodle) dish that goes well with rice.