Description
A staple Xiaocai (small dish) in Taiwanese eateries, where knotted kelp called 'Haidai' is braised soft in a sauce flavored with star anise and soy sauce.
Restaurants serving 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
- Kelp knots
- Soy sauce
- Rock sugar
- Star anise
- Sesame oil
Instructions
- [Authentic Recipe]
- Soak dried 'Kelp Knots (Haidai Jie)' in water to soften, wash to remove slime and dirt. *Often Taiwanese markets sell raw (salted) long kelp which people knot themselves.
- [Lu Zhi] Using the 'replenished master brine' leftover from making Lu Rou Fan or Lu Dan—infused with pork umami, fat, star anise, soy sauce, and rock sugar—is the most delicious.
- Drop the kelp knots into the boiling brine.
- Simmer on low for 30-
- mins until the kelp softens but retains its unique crunchy, crisp texture perfectly.
- Remove from pot, let cool (often served as a cold dish), and cut into bite-sized pieces.
- Plate, scatter a tiny amount of chopped scallions on top, and drizzle with sesame oil to serve.
Learn more Spice, substitutes, tips
Key spices
Star anise and Sesame oil
Substitutes at Japanese supermarkets
Japanese store-bought braised kelp knots (sweet)
Pairing
Palate cleanser for Beef Noodles or Lu Rou Fan
Trivia
[For Everyone] One of the 'Big Three Luwei' always lined up in the entrance showcase of Taiwanese eateries alongside Lu Dan (braised egg) and Dougan (firm tofu). Healthy and full of fiber.
Eating tips & etiquette
[Unique Eating] Take it yourself from the showcase, drip a little tabletop 'Taiwanese special chili sauce' or 'chili oil', and eat it as a spicy side dish with noodles!
Allergen
Soy, Wheat