Creamy Mentaiko Shirataki
Creamy Mentaiko Shirataki
Ingredients
For the Shirataki Noodles
- 16 ounce shirataki noodles, drained
For the Creamy Mentaiko Sauce
- 12 ounces silken tofu
- 2 ounces mentaiko, spicy cod roe, membranes removed
- 1/2 cup dashi, prepared
- 1 teaspoon soy sauce, or to taste
For Topping
- 1/4 cup green onions, thinly sliced
- 1/4 cup nori, shredded
- 1 tablespoon chili oil, or as needed
Instructions
- 1
Drain the shirataki noodles thoroughly from their packaging. Transfer the drained noodles to a medium saucepan and cover with fresh water. Bring to a boil over medium-high heat and cook for 2-3 minutes to remove the konjac smell. Drain well and set aside.
⏱️ 5 min
- 2
While the noodles are cooking, prepare the creamy mentaiko sauce. In a blender, combine the silken tofu, mentaiko (with membranes removed), dashi, and soy sauce. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 3 min
- 3
Add the cooked and drained shirataki noodles to a large skillet or back into the saucepan. Pour the creamy mentaiko sauce over the noodles. Heat over medium-low heat, tossing gently, until the noodles and sauce are warmed through, about 2-3 minutes. Do not boil the sauce.
⏱️ 3 min
- 4
Divide the creamy mentaiko shirataki among four serving bowls. Garnish each serving generously with sliced green onions, shredded nori, and a drizzle of chili oil. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mentaiko Shirataki
For the Shirataki Noodles
- 16 ounce shirataki noodles, drained
For the Creamy Mentaiko Sauce
- 12 ounces silken tofu
- 2 ounces mentaiko, spicy cod roe, membranes removed
- 1/2 cup dashi, prepared
- 1 teaspoon soy sauce, or to taste
For Topping
- 1/4 cup green onions, thinly sliced
- 1/4 cup nori, shredded
- 1 tablespoon chili oil, or as needed
Instructions
- 1
Drain the shirataki noodles thoroughly from their packaging. Transfer the drained noodles to a medium saucepan and cover with fresh water. Bring to a boil over medium-high heat and cook for 2-3 minutes to remove the konjac smell. Drain well and set aside.
⏱️ 5 min - 2
While the noodles are cooking, prepare the creamy mentaiko sauce. In a blender, combine the silken tofu, mentaiko (with membranes removed), dashi, and soy sauce. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 3 min - 3
Add the cooked and drained shirataki noodles to a large skillet or back into the saucepan. Pour the creamy mentaiko sauce over the noodles. Heat over medium-low heat, tossing gently, until the noodles and sauce are warmed through, about 2-3 minutes. Do not boil the sauce.
⏱️ 3 min - 4
Divide the creamy mentaiko shirataki among four serving bowls. Garnish each serving generously with sliced green onions, shredded nori, and a drizzle of chili oil. Serve immediately.
⏱️ 1 min