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Shirataki is made from the corm of the konjac plant. The konjac yam, whose corm (a thick underground stem) yields the yam-cake (konnyaku) from which the noodles are made, is also called devil's tongue yam or elephant yam. [2]: 157–11 Shirataki noodles are made from 97% water and 3% konjac, which contains glucomannan, a water-soluble dietary ...
Shirataki noodles. Singer says these Asian noodles are gluten-free and made from the konjac plant. A two-ounce serving of shirataki noodles can have around five calories and 1.7 grams of fiber.
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1 8-ounce package tofu shirataki noodles, drained and rinsed. 4 cups romaine salad mix with carrots and red cabbage. ¼ cup sliced onion (red onion or scallion) ½ cucumber, sliced.
Konjac made in noodle form is called shirataki and used in foods such as sukiyaki and gyūdon. [ 5 ] : 595 Konjac is consumed in parts of China's Sichuan province; the corm is called moyu ( Chinese : 魔芋 ; lit. 'demonic taro'), and the jelly is called "konjac tofu" ( 魔芋豆腐 móyù dòufu ) or "snow konjac" ( 雪魔芋 xuě móyù ).
The vegetables and meat used are different between the two styles. Because beef was expensive in the past, the use of pork was common in northern and eastern regions. Other ingredients added to modern sukiyaki include chicken (tori-suki), fish (uo-suki or oki-suki), udon noodles (udon-suki), negi, shiitake mushrooms, shirataki and slightly ...
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