Beef Bowl? Pork Bowl? Shirataki Noodle Bowl!!

Beef Bowl? Pork Bowl? Shirataki Noodle Bowl!!

The main ingredient is shirataki noodles (or ito-konnyaku noodles)! The noodles absorb the savoury flavor of the meat. This recipe is low in calories, and cost as well!

Ingredients: Serves 4

Shirataki noodles or ito-konnyaku noodles
500g (2 x 250g packages)
Thin sliced pork
1 1/2 or 2
2 cloves
Vegetable oil
1 tablespoon
Seasoning ingredients:
Mentsuyu (4x concentrate)
2 tablespoons
Soy sauce
2 tablespoons
Salt and pepper
a small amount
Arranging the plate
Plain cooked rice
according to appetite
Green onions or scallions
as you like
Red pickled ginger
as you like


1. Wash the konyaku and cut into easily edible lengths. Boil the noodles for a few minutes to remove the astringency.
2. Cut the onion into wedge slices. Crush the garlic well with the back of your knife.
3. Put oil and crushed garlic into a pot and cook over medium heat until the garlic is aromatic. Add the onions and stir until they become transparent around the edges.
4. Add water and seasoning ingredients. When the liquid begins to boil, add in the meat. Stir to separate the meat so it floats freely in the broth, and cook through.
5. When the meat is fully cooked, add the shirataki noodles. Continue to simmer for about 10 minutes, lower from medium and low heat. Remove the scum from the surface as it develops.
6. After 10 minutes, taste the dish and adjust the seasoning with soy sauce etc. to your liking. Turn off the heat and allow the pot to sit as it is for 30 minutes. This will allow the konyaku to soak up flavour.
7. Reheat the pot again before serving. The dish is delicious by itself, or you can serve it over rice and garnish with pickled ginger and green onions.

Story Behind this Recipe

We made this dish at home to extend the beef in a beef bowl (to economize). Surprisingly, the konyaku noodles disappeared, but the meat still remained.
We increased the amount of konyaku noodles...and as a result, we now call it "ito-konnyaku noodle (or shirataki noodle) bowl" rather than beef bowl!
If you want, you can add only enough meat to lend flavour to the broth. The konyaku thread will soak it up and be the star of the show.
This is my mother's recipe.