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The Honolulu Advertiser
Posted on: Wednesday, September 19, 2007

LIGHT & LOCAL
Saimin carb count drops, thanks to shirataki

By Carol Devenot

 •  Chocolate dreams
Hawaii news photo - The Honolulu Advertiser

Tofu shirataki is a gelatinous noodle-shaped tofu made with konnyaku, or yam flour.

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When September rolls around, I reminisce about the good old days in high school.

Although it was many moons ago, I still remember what we used to eat after school when we were hungry. We couldn't wait to get off the bus and go to Aotani Fountain in Kaimuki.

It was always fun to point to the food and have mama-san pick our choices with her tongs.

Such anticipation, like watching Heinz ketchup ooze out of the bottle.

My favorite snacks were cone sushi, manapua and rice cake. On rainy afternoons, I loved slurping the 'ono crinkly noodle saimin.

Today I rarely eat saimin, because of the carbohydrates.

It is good to think about the past, but it is also great to be able to eat new products that have been created to fit our needs.

I was delighted to find a great product that allows me to eat saimin like the good old days — without worrying about the carbs.

Kale's in Hawai'i Kai now carries tofu shirataki, a noodle-shaped tofu. It has only 3 grams of carbohydrates, no cholesterol and 10 percent calcium — plus, it's easy to cook.

Shirataki is made from yam flour (polysaccharide glucomannan). The gelatinous strings made from this product forms the noodle. Konnyaku root (yam flour) has few calories and is easy to digest. This product can be used in soups, sukiyaki and pasta dishes. (It tasted so good, I used it in place of spaghetti noodles the next week.)

LOW-CARB SAIMIN

  • 4 cups water

  • 2 (8-ounce) packages tofu shirataki

  • 1 to 2 tablespoons chicken-style vegetarian broth powder

  • 1 cup baby bok choy, choy sum or any other greens

  • 1 (6-ounce) char-siu tempura fish cake, julienned (optional)

  • 2 green onions, green and white parts, cut into 1/4-inch slices

  • 1/2 cup shiitake mushroom (soaked in hot water and sliced)

  • Togarashi, or Japanese red pepper flakes (optional)

    In a saucepan, add water and bring to a boil. Sprinkle in the broth and lower the heat. Add the baby bok choy and allow to heat to blanch the greens. In another saucepan, cook the tofu shirataki according to the directions on the package.

    Divide the tofu shirataki in saimin bowls and top with fish cake, shiitake and green onions. Pour the soup with the vegetables over the garnished noodles. Serve hot. Spice it up with a togarashi.

    Serves 4.

  • Per serving (including fish cake): 400 calories, 16 g fat, 2.5 g saturated fat, 40 mg cholesterol, more than 2,000 mg sodium, 29 g carbohydrate, 5 g fiber, 5 g sugar, 39 g protein

    Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.