Vegetable Fern Salad with Mayonnaise
Ferns, mayonnaise and dried bonito!? Taiwanese wild vegetable cat salad
Description
A cold dish offering the bounty of the mountains, where the mountain veg 'Guo Mao' (Vegetable fern) with curly shoots is blanched, ice-shocked, and eaten with sweet Taiwanese mayonnaise and massive bonito flakes.
Restaurants serving Vegetable Fern Salad with Mayonnaise
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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
- Guo Mao(Young vegetable fern leaves)
- Taiwanese mayonnaise(sweet)
- Bonito flakes
- Salt
- Oil
Instructions
- [Authentic Recipe]
- [Guo Mao Prep] Pluck only the tender curled tips and young leaves of 'Guo Mao' (Vegetable fern) available in Taiwanese mountains/markets (discard hard stems).
- Boil massive water, add salt and a little oil (to keep color vibrant).
- Add Guo Mao, boil briefly for 1-
- mins to remove astringency and mucilage.
- Drain immediately, shock in 'ice water' (creates crisp crunch).
- Squeeze out water firmly, cut to easy-to-eat lengths, and plate fluffily.
- [Finish] Generously squeeze a lattice of Taiwan's unique 'Taiwanese mayonnaise (Shala Jiang)', sweet like condensed milk, over the top.
- Finally, mountain-heap Japanese 'bonito flakes' to finish (some shops sprinkle white sesame or peanut powder).
Learn more Spice, substitutes, tips
Key spices
Bonito flake aroma and mayonnaise sweetness
Substitutes at Japanese supermarkets
Japanese bracken or ostrich fern (remove astringency to sub)
Pairing
Cold Taiwan Beer or Indigenous Millet Wine
Trivia
[For Women] A representative mountain veg in indigenous cuisine. High-heat stir-fried 'Chao Guo Mao' topped with raw egg yolk is famous, but this 'Liangban (cold)' style is overwhelmingly popular in summer. Zero astringency, Japanese-style bonito-mayo flavor guarantees 100% deliciousness for Japanese.
Eating tips & etiquette
[Unique Eating] Boldly mix the intense sweetness of Taiwanese mayo, the umami of bonito flakes, and the crisp yet slightly 'slimy' texture of Guo Mao together before tasting!
Allergen
Egg, Soy (from Taiwanese mayo)