Description
An appetizer salad tossing 'Gundruk' (Nepali unsalted fermented dried veg) NOT as a soup (Jhol), but raw (or lightly rehydrated) spicy (Sadeko) with raw onion, tomato, green chili, and roasted soybeans (Bhatmas). Allows direct savoring of Gundruk's intense sourness and chewy bite.
Restaurants serving Gundruk Sadeko
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Gundruk(Fermented dried veg)
- Dry soybeans
- Onion
- Tomato
- Green Chili
- Mustard oil
Instructions
- [Authentic Recipe]
- [Gundruk Prep]: Soak dried gundruk in warm water for a few mins to soften slightly, squeeze tightly, and mince.
- [Ingredient Prep]: Dry-roast soybeans in a pan until crispy. Mince onion, tomato, green chili, cilantro.
- [Toss]: Put all in a bowl, add salt, chili powder, and drizzle sizzling heated mustard oil, mixing well.
Learn more Spice, substitutes, tips
Key spices
Mustard oil、Green Chili、Gundruk's unique fermented sourness
Substitutes at Japanese supermarkets
Mince JP 'Aged Takana pickles', toss with roasted soybeans, raw onion, and sesame oil
Pairing
Raksi (Traditional Liquor) / Nepali Beer / Dal Bhat
Trivia
Gundruk becomes melting in soup, but as a salad, it has a 'dense, squishy' strong bite, oozing condensed Nozawana-like tartness and umami with every chew. A dish Nepalis tear up over as 'mom's cooking'.
Eating tips & etiquette
Eaten slowly as the 'ultimate snack (Anju)' for alcohol (esp. distilled liquor like Raksi), or served alongside Dal Bhat as a palate cleanser for curry.
Allergen
Soy