Tsuyu Konjac Bowl

Last summer, I did a dreadful thing. Never say never. Since I had said that I would never do it, it was inevitable that it happened. I went on a diet. It sounds awful, doesn't it? My goal was, and remains, to lose 40 pounds. I lost nearly 20 pounds in about two months and gained 5 back. The diet was paused, but I've maintained a loss of 15 pounds. Since I don't exercise, my diet plan was all about creating a calorie deficit, and I couldn't have done it without the stinking konjac noodles.

Ceramic bowl was wheel-thrown and glazed by me.

They stink. I tried different brands and differently processed konjac noodles, and they all smelled very fishy. Just so that we are on the same page, konjac is a root vegetable that naturally emits a fishy odor. Fortunately, a good wash under cold running water and lemon juice easily removes the fishy stench, thus making it a great diet food with only 10 calories per serving.

While I tried several recipes using konjac noodles, the Tsuyu Konjac Bowl shared here hit the mark in taste and texture. This recipe uses noodles made with konjac powder, seaweed powder, and calcium hydroxide. The seaweed powder in the noodles includes brown algae, which is reflected in the dark-colored noodles rather than white konjac noodles. With additional ingredients such as seaweed salad and sauce, the total calculated calorie count for the recipe is about 100 calories.

INGREDIENTS

[serves 1]

four ounces of konjac noodles

one-third cup of Japanese seaweed salad

one lemon, juiced

six perilla leaves, thinly sliced

two tablespoons of soba tsuyu

one teaspoon of grated yellow onion

There are many tsuyu noodle soup base options when you go to Japanese or Korean grocery stores. I keep two different types in the kitchen, one that requires dilution with water and one that doesn't require dilution with water. For this recipe, I used soba tsuyu that doesn't require dilution with water. In a small bowl, add soba tsuyu and grated yellow onion. Mix and set it aside.

Place the konjac noodles in a colander and place them under cold running water. Once the fishy odor reduces, soak them in cold water and lemon juice. Let them sit for a minute. Place the noodles back in the colander and place them under cold running water for a minute or two until the odor is gone. Let them drain.

In a serving bowl, arrange the konjac noodles, perilla leaves, and Japanese seaweed salad. I purchased the seaweed salad from H Mart, which is found at most Korean grocery stores that sell banchan and in Japanese grocery stores. Pour the sauce, mix, and enjoy.

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More recipes:

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Korean Savory Egg Soufflé

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