Konjac and shirataki noodles are unique foods made from the konjac root, a plant indigenous to parts of Asia, including Japan, China, Korea, and Southeast Asia. Also known as elephant yam or konnyaku, its scientific name is Amorphophallus konjac. For centuries, konjac has been used in Asia as both a food and medicinal ingredient.
The main part of the konjac plant used in cooking is the underground bulb, called a corm. This corm is rich in glucomannan, a dense fiber that absorbs large amounts of water to form a gelatinous substance. Because of these properties, konjac and shirataki noodles have become popular in health-conscious circles as cooking ingredients and weight-loss aids.
One reason konjac is so popular is that it is extremely low in calories and carbohydrates, making it ideal for low-carb and low-calorie diets. Its high glucomannan fiber content allows it to absorb up to fifty times its weight in water, helping to keep you full without adding many calories. This fiber is also beneficial for gut health and does not spike blood sugar levels.
Culinary Uses of Konjac
1.
Shirataki Noodles:
Also called yam noodles or miracle noodles (due to their very low calories), shirataki noodles are thin, translucent noodles commonly eaten in Japan in soups or stir-fries. They are almost flavorless on their own, which makes them excellent at absorbing sauces and seasonings. Shirataki noodles can easily replace traditional noodles in dishes like ramen.
Konjac noodles are about 97% water and 3% fiber, giving them a chewy, gelatinous texture. They are usually sold in liquid-packed packages with a slight odor that can be removed by rinsing under cold water before cooking.
2. Konjac Jelly:
These are jelly snacks that are flavored. These snacks are low-calorie alternatives to regular snacks but, because of the high fiber, are filling.
3. Konjac Thickener:
Due to its propensity to absorb water and other liquids, konjac flour is often used as a thickener, especially in gluten-free and vegan recipes.
It is important to note that, due to the fact that konjac absorbs a lot of water, it is important to drink lots of water if you consume konjac in order to prevent indigestion.
Recipes Using Konjac and Shirataki Noodles
Konjac Recipes:
As mentioned above, konjac can be used to make shirataki noodles, konjac jelly, and it can also be used as a thickener for various other dishes. Here are some of our favorite recipes that use konjac so that you can get a full appreciation for this unusual ingredient:
Shirataki Noodle Recipes:
https://www.justonecookbook.com/honey-sesame-shirataki-noodles/
https://www.wholesomeyum.com/shirataki-noodles/
Konjac Jelly Recipes:
https://www.greedygirlgourmet.com/yuzu-konnyaku-jelly-recipe/
https://myveganminimalist.com/konnyaku-jelly/
Konjac Thickener Recipe: