Description
A diet dish replacing the meat of Taiwan's king dish 'Sanbei Ji' with thick-cut konjac. Sesame oil and soy savoriness are seared onto the konjac surface.
Restaurants serving Sanbei Konjac (Three-cup Konjac)
Researching
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
- Block konjac
- Taiwanese basil
- Ginger
- Garlic
- Hei Ma You
- Soy sauce
- Rice wine
Instructions
- [Authentic Recipe]
- Score block konjac in a crosshatch pattern, cut bite-sized, parboil.
- Heat 'black sesame oil' in a wok, slow-fry thick-sliced ginger and garlic until browned.
- Add konjac, 'dry-fry (Gan Bian)' until surface is sizzling.
- Add soy, rice wine, a little sugar; toss on high until liquid evaporates to candy-like glaze.
- Turn off heat, add massive Taiwan basil, toss briefly.
Learn more Spice, substitutes, tips
Key spices
Intense black sesame oil savoriness and basil aroma
Substitutes at Japanese supermarkets
King oyster mushroom (super staple as Sanbei Xingbaogu)
Pairing
White Rice、Taiwan Beer
Trivia
[For Everyone] Konjac resists flavor absorption, so 'scoring the surface finely' and 'evaporating moisture on high' are Taiwan iron rules. Near zero calories, but fills the mouth entirely with the euphoria of 'eating hearty Chinese'. The best white rice companion during diets.
Eating tips & etiquette
[Unique Eating] Stuff the remaining Sanbei sauce and basil into the scored konjac, biting down in one bite to explode the aroma!
Allergen
Soy, Wheat, Sesame