Description
A premium cold dish where Taiwan's specialty small abalone (Jiukong/Tokobushi) is briefly boiled and heavily topped with a special 'Five-Flavor Sauce (Wuwei Jiang)' mixing sour, sweet, bitter, spicy, and salty.
Restaurants serving Abalone with Five-Flavor Sauce
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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
- Small abalone(Jiukong)
- Tomato ketchup
- Thick soy sauce
- Garlic
- Cilantro
- Black vinegar
Instructions
- [Authentic Recipe]
- [Jiukong (Small Abalone)] Scrub fresh Jiukong (shellfish like small abalone) well with a brush, boil briefly (1-
- mins) shell-on in hot water with wine and ginger. Caution: overcooking toughens it.
- Shock in ice water, detach meat from shell with a spoon, remove viscera and mouth (keep shells to use as plates).
- [Wuwei Jiang (Five-Flavor Sauce)] Make the absolute key sauce. Base it on ketchup, thick soy sauce (Jiangyou Gao), black vinegar (Wu Cu), sugar, and sesame oil.
- Mix in massive minced 'garlic, ginger, scallions, cilantro, and red chilies' (this creates the complex five flavors).
- Return the Jiukong meat to the shells, dollop the bright red Wuwei Jiang on top, and serve.
Learn more Spice, substitutes, tips
Key spices
Ketchup sweet/sourness and condiment punch
Substitutes at Japanese supermarkets
Boiled squid or scallops topped with Five-Flavor Sauce
Pairing
Cold White Wine or Taiwan Beer
Trivia
[For Adults] A high-end menu at seafood taverns. 'Wuwei Jiang' is Taiwan's versatile seafood sauce, supreme even on boiled squid. With ketchup included, it has a face like Western chili sauce.
Eating tips & etiquette
[Unique Eating] Slurp the meat from the shell in one bite, chewing the soft abalone elasticity and the complex sauce where sweet, sour, and spicy flavors cause a massive traffic jam!
Allergen
Seafood (Abalone), Soy, Wheat, Sesame