This is a cold salad-type dish. It's refreshing yet has robust flavors from ground toasted sesame seeds, freshly grated ginger and ponzu sauce. With a sprinkle of aonori (Japanese green laver seaweed flakes) on top, it adds another tasty & healthy layer to the dish!Yield: 1 person's medium-small size salad (2 servings of extra small salad) by default.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Salad, Appetizers & Starters, Main
Cuisine: Japanese, Vegan
Servings: 1
Author: Plant-Based Matters
Ingredients
7ozshirataki noodles of your choice(drained weight: 6.2 oz / 177 g) *
In the meantime, prepare the shirataki noodles. Place the drained shirataki in a colander. Rinse under running water. Transfer the shirataki to the boiling water and cook for a minute. Use the same colander to drain. Rinse under running water until cooled down. Drain well and set aside.
Prepare the sauce. In a prep bowl, combine ponzu sauce, ground toasted sesame seeds, and grated ginger. Mix until well blended.
Transfer the drained shirataki to the sauce. Toss until the noodles are well coated with the sauce.
Serve with a pinch of aonori flakes on top with a drizzle of toasted sesame oil (optional.)
Notes
Shirataki noodles have an odd smell (fishy smell) when you open the bag. Don’t worry, it’s completely normal and you can get rid of it by cooking in boiling water for a minute!
Some ponzu sauce may contain bonito flakes. Check the label. Also, I recommend using the one made with kombu and/or shiitake if possible which gives more depth to the flavor.
It’s best to grind toasted sesame seeds with Japanese mortar & pestle (suribachi & surikogi.) If you don’t have one, use a regular mortar & pestle, an electric coffee grinder or place the seeds in a plastic bag then move a rolling ping back and forth until ground.