Description
Thick kelp tied into small ribbon knots and braised in Ma La soup. Lacks the sweetness of Japanese Konbu-maki, packing a heavy punch of garlic and chili instead.
Restaurants serving Hai Dai Jie (Braised Kelp Knots)
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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
- Hai Dai(Kelp)
- Ma La soup
- Soy sauce
- Garlic
- Chili
Instructions
- [Authentic Recipe]
- Rehydrate thick dried kelp (Hai Dai) and wash off the slime.
- Cut into 2cm x 10cm strips and painstakingly tie each into a tiny 'knot' by hand to prevent unraveling and to trap the sauce.
- Simmer in a spicy Ma La broth heavily infused with star anise, Sichuan pepper, and chili. Boil for just about
- minutes to eliminate the oceanic smell while perfectly preserving a snappy, crunchy texture.
- Let cool to absorb the flavors.
Learn more Spice, substitutes, tips
Key spices
Garlic、Chili
Substitutes at Japanese supermarkets
Japanese knotted kelp for Oden
Pairing
Duck Neck(As a palate cleanser for meat)
Trivia
[Trivia] 'Hai Dai' means kelp. Tying it into knots prevents it from falling apart and allows the special Ma La sauce to be tightly trapped inside the knot.
Eating tips & etiquette
[Unique Eating] When eating massive amounts of duck necks/wings, buying this as a 'palate cleanser' or 'texture change' to alternate with the meat is the best strategy.
Allergen
Soybeans, Wheat (Sauce)