Shirataki Noodles with Egg

Name: Shirataki Noodles with Egg
Yield: 3 servings
Cuisine: American
Ingredients: 180 grams x 2 bags Shirataki noodles (konnyaku noodles); 1 tbsp Salt; 2 tsp Sesame oil; 1 1/2 tbsp Sugar; 2 tbsp Mirin; 3 tbsp Soy sauce; 3 Eggs

cookpad.japan @cookpad_jp

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

If you want to make this in advance and stock in the refrigerator, be sure to cook the egg thoroughly. For 2 to 3 generous servings. Recipe by Otometeo

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

If you want to make this in advance and stock in the refrigerator, be sure to cook the egg thoroughly. For 2 to 3 generous servings. Recipe by Otometeo

cookpad.japan @cookpad_jp

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

If you want to make this in advance and stock in the refrigerator, be sure to cook the egg thoroughly. For 2 to 3 generous servings. Recipe by Otometeo

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

If you want to make this in advance and stock in the refrigerator, be sure to cook the egg thoroughly. For 2 to 3 generous servings. Recipe by Otometeo

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Ingredients

3 servings

180 gramsx 2 bags Shirataki noodles (konnyaku noodles)
1 tbspSalt
2 tspSesame oil
1 1/2 tbspSugar
2 tbspMirin
3 tbspSoy sauce
3Eggs

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Steps

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.