Konnyaku is the block-form of shirataki noodles, made from konjac root, a plant in the taro family. Both konnyaku and shirataki noodles are known as a 'miracle food', because they contain near to zero-calories. Neither contain any sugar, fat or protein either, making konnyaku and shirataki noodles a popular option for restricted diets.
Konnyaku has an enjoyably bouncy texture, often found in traditional Chinese and Japanese ingredients like tofu and mushrooms. Konnyaku is traditonally served in Chinese hot pot, or in Japanese dishes such as salads. Before using, cut into pieces and rinse well. Simmer for 3-4 minutes. As konnyaku absorbs the flavours it’s cooked in, it is a great addition to a dashi-based broth, or a miso soup - though hard-core 'konnyaku lovers' eat slices of konnyaku sashimi.
To use: cut into desired size pieces and rinse well. If serving by itself or dressed in a salad, first simmer for 3-4 minutes in boiling water. Otherwise add directly to the simmering dish it is to be served in.
Ingredients: Kojnjac flour* (3%), firming agent [calcium hydroxide]. *Organically grown
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