Konjac Gum: Shirataki Noodles Recipe & More | WTF – Ep. 133

Unlock the secret to springy, calorie-free noodles on this week’s episode of WTF. Konjac gum is the key to the perfect shirataki noodle recipe.

Timestamps:
0:00 – Introduction
1:01 – What is konjac gum?
1:40 – Shirataki noodle recipe demo
10:46 – Conclusion

Product Links:

Recipe Links:

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We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.

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#KonjacGum #ZeroCalorieNoodles #Keto

[reverie]

Ingredients

20g (2 tbsp) Konjac Powder
1.5g (1/2 tsp) Calcium Hydroxide
1000g (1 qt) Water (for konjac)
200g (7oz) Water (for calcium)

[dorothy]

Basically glucomannan powder and pickling lime powder folks. Thanks for the video dear ! You are very nice to hear and watch!

[sandycuza]

I have been making my own shirataki noodles with oat fiber for a few years now, I think the oat fiber helps give it a more " real noodle" texture. I have rolled it out into lasagna shapes, used a press for elbow, fettuccine & cut up the spaghetti shape into "rice". I did one time. Roll it out thinly for pot stickers/dumplings but you have to use a tooth pick to hold together. It is such a versatile product, now I'm seeing lots of baking recipes with konjac powder. Can you use broth instead of water to add more flavor? What about seasonings like garlic powder or pepper to the actual mixture before cooking? I've heard that in Japan they also like it in "cake" form (konnyaku) & have a version with seaweed powder added but the only recipes I can find call for the actual root. Would you happen to have a recipe for that using the powder?

[bizikimiz]

This is the simplest shirataki recipe I have ever seen, I will try.

[macleodfamilyfarm]

I tried this recipe and a version of WhiteCat recipe. This recipe formed a gloomy mess whereas WhiteCat's recipe formed the noodle texture that I am used to. I think this recipe just has too much water in it. I do like how this recipe uses less pickling lime (Calcium hydroxide). I will continue to experiment and find a better balance between water and calcium Hydroxide to get that perfect noodle temperature.

[bistromath]

The noodles aren't sticky, but they have the friction that wet rubber does against itself. Makes it kind of hard to mix in a flavoring that is too watery. Learned this when I tried to use it instead of instant ramen. I think it's better to do half and half.

[bobbiwest]

I wondered about if you could flavor, say with chicken broth, instead of just water. I received my powder today. So i will be trying to make noodles. Thanks for the video.take care.

[jeanneromansky]

So glad I found this diy. Perfect for keto diet

[olilerno]

About the "batter sheet" mentioned around 6:20, could you pass that sheet through a pasta machine to make larger noodles, such as fettuccine, or would the sheet have not enough strength to hold on its own while making the pasta?

[angelawillis]

Key here is carb free. So you are reducing sugar intake.

[JosephineRomasco]

I loved the demo on how to make the konjac noodles, however, you did say exactly how much of the calcium hydroxide to use, I would really like to have the recipe and other recipes too.
Please let me know, as soon as possible, as I want to make these noodles soon.
Thank you very much
Josephine R.

[RKBrumbelow]

Many people do not like the taste of Konjac with the Ca(OH)2 (calcium hydroxide) a solution to reduce the flavour is to add the calcium hydroxide to the cooking water as opposed to the Konjac “gel”. More is required but the ratio of calcium hydroxide to cooking water is the same as the ratio of calcium hydroxide to Konjac gel. Also note the cooking time is increased.

[carolinacamargom]

Could we use it like a rice paper for spring rolls?? but how you cook them to get them thin and square??? Thanks for let me know!!!!

[olensoifer]

Some people that demo how to make these noodles whisk the mixture until it is almost as thick as dough. And you say to let the mixture sit until it thickens more than when it comes from the blender. But, someone else has shown that you don't have to let it get very thick before extruding it into the simmering water. It looks like it works just fine even if only as thick as, say, eggnog. Just extrude and stir the water for a short while and the noodles will harden enough not to clump together. Also, adding oat fiber gives a texture closure to regular pasta. I think that oat flour might be even better. A couple of Tblspn per cup with give noodles that have less than 1/4 of the calories in regular pasta...but, will contain some digestible carbs, which could minimize the shiritaki from forming an obstructive mass in the gut, which is a problem for some people.

[sylviasanchez]

I have Konjac flour or glucomannan. Is this the same as in the powder? Could I flavor using whole egg powder and turmeric?? Anyone have a tried recipe please?

[lilyro]

i have no kitchen gadgets like a blender or a pastry bag, but im gonna give it a shot using a whisk and a cut out zip lock bag.

[cinthialorenacapli]

Can i add a protein powder to the water for the noodles? To make them more nutritious😊. Thanks

[janarthrlkatgm]

Hi what's the Yeild for 20g is it 1kg of noodles?

[vixlu]

Would I be able to mix in egg when blending it? Like egg noodles?

[lifeinthefastlein]

Hi, if I put the batter in between parchment papers will it firm up so I can put through those manual stainless steel pasta cutters/makers to make fettuccine or spaghetti?