Cold Tossed Kelp Knots
Knots intertwine with sauce! Kelp garlic with plenty of dietary fiber and minerals
Description
Kelp tied into bite-sized knots (Haidaijie), boiled soft, and tossed spicy with garlic, ginger, chili, and sesame oil. Low-calorie and chewy, satisfying slight hunger during a diet.
Restaurants serving Cold Tossed Kelp Knots
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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
- Haidaijie(Kelp knots)
- Garlic
- Ginger
- Black vinegar
- Soy sauce
- Sesame oil
- Red chili
Instructions
- [Authentic Recipe]
- Rehydrate dried Haidaijie, boil in hot water for 10-
- mins until desired softness.
- Drain thoroughly and let cool.
- Put in a bowl, add minced garlic, ginger, red chili, soy, black vinegar, a little sugar, and sesame oil.
- Massage firmly by hand so the sauce enters the knot gaps.
- Chill in fridge for half a day to finish.
Learn more Spice, substitutes, tips
Key spices
Sesame oil savoriness and fruity black vinegar aroma
Substitutes at Japanese supermarkets
Julienned kelp (texture changes but sub)
Pairing
Taiwanese congee、Soy meat dishes
Trivia
[For Health Conscious] An absolute staple lined up in glass cases at Taiwanese eateries. Unlike Japanese sweet/spicy braised kelp, Taiwan's mainstream is refreshing it with 'black vinegar and raw garlic'. Soluble fiber (alginic acid) suppresses fat absorption, making it ideal to eat before greasy meals.
Eating tips & etiquette
[Unique Eating] Keep in Tupperware as a late-night 'snack' during diets, munching on it instead of chips while watching TV!
Allergen
Soy, Wheat (from soy sauce), Sesame