Food: Home Cookin' and japan01 Jul 2011 10:10 am


Generally, because it is so accessible, we often just eat Japanese food while we are out. However, because I have such seriously easy to access to some Japanese ingredients I may never see again in my life, I have decided to try cooking more Japanese food at home.

I already have a good yakiudon recipe and Mike knows how to make gyoza, or potsticker dumplings, but beyond that the choice is overwhelming. So I started with an ingredient that I want to use more, but am not sure how to.

Shirataki noodles are made of konjac, a very starchy plant. They are really low calorie and high fibre, so they are a popular diet food here. I remember a source referring them to “stomach brooms” for their ability to, ahem, “clean.”

Konjac does not taste like much however, so you have to use seasoning to help it out.

The noodles come in a big bag, and are available in many different diameters. They kind of smell funny when you open them, and they should be blanched to take away the bitter taste that may exist. They are super slippery and kind of get tangled, but do not really break down when you boil them.

They just look like any other kind of noodle, right?

I wanted to make a variation of a healthy Japanese dish called chirashisushi, or “scattered sushi bowl.” It is basically raw ingredients on top of rice. Pretty easy. I picked up this really nice looking salmon specifically made for chirashisushi at the supermarket for a few bucks. It is a little thinner cut than most sashimi you can get.

I also made a citrus soy ginger dressing with some new soy sauce. I let the noodles soak in this before we ate, to give them some flavour.

I added some shiso sprouts for peppery flavour, various vegetables (cucumber, avocado, cabbage and grated daikon) and we ate. A super fresh light summer meal, and healthier than the same dish made with just rice.

One Response to “shirataki chirashi salad”

  1. on 01 Jul 2011 at 11:55 am Kate