Homemade Shirataki

Ingredients for 2 servings:

• 10 g konjac flour (glucomannan)
• 0.4 g calcium hydroxide (e.g. Mrs. Wages Pickling Lime, food-grade slaked lime, Ca(OH)2)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Konjac flour with water and lime – ideal for diabetics, as it contains almost no carbohydrates, low carb

Weigh the konjac powder and stir it into 330-370 ml of cold water in a stainless steel pot. Heat until it starts to bubble gently. Remove the pot from the heat. Let it cool slightly. In the meantime, pour 3-7 tablespoons of cold water into a cup, then stir in 0.4-0.5 g (a good 1/4 to just under 1/2 teaspoon) of calcium hydroxide. Pour everything into the paste and stir vigorously for 3-4 minutes. Then transfer the mixture from the pot to a plastic container with a sealable lid and smooth it out. Let it cool. After about 30 minutes, it will have become a firmer, but quite pliable block. Done! That’s it! Now for the noodle formation: Fill the container with cold water. Using a spoon handle, lift the block slightly from the side so that water gets between the container and the gel and the block separates from the container. Close the bowl with the lid and turn the bowl over so that the block floats freely in the water. Allow to cool completely. Now cut the block into manageable pieces. Do not use a wooden surface as the mixture may stick to it. Now press the pieces into noodles using a potato ricer (for mashed potatoes) directly over a pot of hot water. Use a long, suitable knife to scrape the noodle pieces off the press. Now let the shirataki simmer uncovered in a pot of water (without the lid!) for about 20 minutes at a gentle boil. You will have about 300g of shirataki noodles. Finally, pour everything (hot cooking water and noodles) back into the Tupperware container and, once cooled, store in the refrigerator with the lid closed.