Yak ko Sukuti (Dried Yak Meat)
Extreme Survival Food! Wild flavors of the mountains overflowing with chewing
Description
'Yak' is an alpine bovid surviving only in Himalayas over 3000m. 'Sukuti' is dried meat. The ultimate traditional preserved food of Nepal's Sherpas/Tibetan ethnic groups: rock-hard dried yak meat. Yak meat is lean with low fat; drying makes it multiple times harder than beef jerky, but chewing oozes deep wild umami.
Restaurants serving Yak ko Sukuti (Dried Yak Meat)
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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
- Dried Yak meat
- Salt
- Timur(Nepali Sichuan pepper)
- Mustard oil
- Onion(if frying)
Instructions
- [Authentic Recipe]
- [Drying (Sukuti Prod)]: Cut lean yak meat into long strips, rub with salt/Timur (Sichuan pepper), expose to freezing Himalayan winter winds/sun for months until stone-hard (or hang over hearth to smoke).
- [When Eating]: Pound with a stone mortar to loosen fibers, then fry with onion, tomato, spices (Yak ko Sukuti Fry). Or put in soup (Thukpa etc.) for broth.
Learn more Spice, substitutes, tips
Key spices
Timur(Nepali Sichuan pepper)、Wild flavor unique to Yak meat
Substitutes at Japanese supermarkets
Fry hard 'Beef Jerky' or 'Dried Ezo Venison' with spices and onions
Pairing
Chhaang (Unfiltered beer) / Butter Tea (Suja) / Nepali Beer
Trivia
Yak meat, raised solely on alpine plants, is leaner than buffalo, rich in iron, and deeply rich. For Himalayan people snowed in during winter, this dried meat is a precious 'protein source of life' to survive harsh nature.
Eating tips & etiquette
If gnawing straight, place in the corner of the mouth, softening bit by bit with saliva, chewing (gnawing) for tens of mins. The ultimate snack for beer or Chhaang.
Allergen
Meat