Cuttlefish Paste Mianxian
Squid are the most resilient! Seafood umami soup and pretzels
Description
A seafood mianxian featuring bouncy cuttlefish (Huazhi) paste, made by pounding fresh cuttlefish, floating in a thick bonito broth.
Restaurants serving Cuttlefish Paste Mianxian
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Red Mianxian
- Cuttlefish
- Egg white
- Sweet potato flour
- Bonito broth
Instructions
- [Authentic Recipe]
- Peel fresh cuttlefish (thick ones) and process into a paste. Keep some roughly chopped cuttlefish mixed in to retain texture.
- Add egg white, salt, sugar, white pepper, and sweet potato flour (or potato starch) to the cuttlefish paste. Knead thoroughly over ice water until it develops strong elasticity (Huazhi Geng).
- Boil water in a pot, drop round spoonfuls of the paste, and boil until they float.
- Simmer red mianxian in a bonito and kelp broth seasoned with soy sauce and fried shallots, and thicken.
- Plate the noodles and boiled cuttlefish paste, scattering black vinegar and cilantro.
Learn more Spice, substitutes, tips
Key spices
White pepper and Black vinegar
Substitutes at Japanese supermarkets
Store-bought squid balls, Japanese Somen
Pairing
Cold Taiwan Tea
Trivia
[Trend] Popular among women who find offal heavy or those who prefer light seafood umami. The contrast between the chunky cuttlefish texture and the paste's bounce is exquisite.
Eating tips & etiquette
[Unique Eating] To highlight the cuttlefish's sweetness, dissolve a little homemade 'Shacha Sauce' (Taiwanese BBQ sauce) into the soup to boost the seafood flavor!
Allergen
Wheat, Squid, Soy, Egg