Konjac Glucomannan fiber
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90 Count (Pack of 1)
$8.40 ($0.09/Count)
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It won't clump like regular rice
I make moyu/shirataki noodles with this. I know this is much sought after, so I will share my trial and error recipe.1/4 teaspoon fluxing lime (a.k.a. Pickling Lime. Must be Calcium Hydroxide; I use Mrs. Wages brand)7 teaspoons powdered konjac (glucomannan)dash of salt or soy sauce, optional2 cups wateradditional water for boilingYou will also need:A plastic potato ricer (NOT metal, these can be found on amazon)A whiskA potIn a big enough container/bowl, completely dissolve calcium hydroxide in 2 cups of water. Add salt if using.In a separate container, have the konjac powder measured and ready to add. This is important, as it will congeal within seconds and it is not possible to add it by each teaspoonful to the water.With whisk in hand, dump konjac powder into the water and whisk quickly for a few seconds to dissolve all the konjac. Do not over-whisk, as this will create air bubbles which will destroy the integrity of the noodles!Allow to set for about 10-15 minutes in refrigerator, do not refrigerate too long or the dough is ruined.Meanwhile, boil some water in a big pot.Spoon dough into the noodle press (potato ricer).Press noodles into boiling water, making sure the tip of the press is in contact with the boiling water (important to avoid clumping).Boil noodles for about 1 minute. May serve or refrigerate for later use.Makes roughly 3 packages worth of noodles.Tip: if you want shirataki rice, make noodles on narrowest size, and once cooled, use a blender to pulse the noodles submerged in plenty of water into small pieces, then strain and heat in a dry pan to remove excess water. Add a packet of splenda and a drop of jasmine for that rice-like flavor profile. It won't clump like regular rice, so for that you may want to mix it with a little bit of actual rice. Good in fried rice recipes.
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Reviewed in the United States on March 25, 2014
Reviewed in the United States on April 19, 2018
I make moyu/shirataki noodles with this. I know this is much sought after, so I will share my trial and error recipe.
1/4 teaspoon fluxing lime (a.k.a. Pickling Lime. Must be Calcium Hydroxide; I use Mrs. Wages brand)
7 teaspoons powdered konjac (glucomannan)
dash of salt or soy sauce, optional
2 cups water
additional water for boiling
You will also need:
A plastic potato ricer (NOT metal, these can be found on amazon)
A whisk
A pot
In a big enough container/bowl, completely dissolve calcium hydroxide in 2 cups of water. Add salt if using.
In a separate container, have the konjac powder measured and ready to add. This is important, as it will congeal within seconds and it is not possible to add it by each teaspoonful to the water.
With whisk in hand, dump konjac powder into the water and whisk quickly for a few seconds to dissolve all the konjac. Do not over-whisk, as this will create air bubbles which will destroy the integrity of the noodles!
Allow to set for about 10-15 minutes in refrigerator, do not refrigerate too long or the dough is ruined.
Meanwhile, boil some water in a big pot.
Spoon dough into the noodle press (potato ricer).
Press noodles into boiling water, making sure the tip of the press is in contact with the boiling water (important to avoid clumping).
Boil noodles for about 1 minute. May serve or refrigerate for later use.
Makes roughly 3 packages worth of noodles.
Tip: if you want shirataki rice, make noodles on narrowest size, and once cooled, use a blender to pulse the noodles submerged in plenty of water into small pieces, then strain and heat in a dry pan to remove excess water. Add a packet of splenda and a drop of jasmine for that rice-like flavor profile. It won't clump like regular rice, so for that you may want to mix it with a little bit of actual rice. Good in fried rice recipes.
1/4 teaspoon fluxing lime (a.k.a. Pickling Lime. Must be Calcium Hydroxide; I use Mrs. Wages brand)
7 teaspoons powdered konjac (glucomannan)
dash of salt or soy sauce, optional
2 cups water
additional water for boiling
You will also need:
A plastic potato ricer (NOT metal, these can be found on amazon)
A whisk
A pot
In a big enough container/bowl, completely dissolve calcium hydroxide in 2 cups of water. Add salt if using.
In a separate container, have the konjac powder measured and ready to add. This is important, as it will congeal within seconds and it is not possible to add it by each teaspoonful to the water.
With whisk in hand, dump konjac powder into the water and whisk quickly for a few seconds to dissolve all the konjac. Do not over-whisk, as this will create air bubbles which will destroy the integrity of the noodles!
Allow to set for about 10-15 minutes in refrigerator, do not refrigerate too long or the dough is ruined.
Meanwhile, boil some water in a big pot.
Spoon dough into the noodle press (potato ricer).
Press noodles into boiling water, making sure the tip of the press is in contact with the boiling water (important to avoid clumping).
Boil noodles for about 1 minute. May serve or refrigerate for later use.
Makes roughly 3 packages worth of noodles.
Tip: if you want shirataki rice, make noodles on narrowest size, and once cooled, use a blender to pulse the noodles submerged in plenty of water into small pieces, then strain and heat in a dry pan to remove excess water. Add a packet of splenda and a drop of jasmine for that rice-like flavor profile. It won't clump like regular rice, so for that you may want to mix it with a little bit of actual rice. Good in fried rice recipes.
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