Description
Shirataki in the broth of 'Yangrou Lu', Taiwan's representative winter medicinal hot pot simmering mutton with herbs like Dong Quai. Mutton's L-carnitine aids fat burning.
Restaurants serving Mutton Hot Pot Shirataki Noodles
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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
- Shirataki
- Mutton
- Medicinal herb pack
- Salt
- Rice wine
- Cabbage
- Frozen tofu
Instructions
- [Authentic Recipe]
- Boil herb pack (Dong Quai, Chuanxiong, Guiji) in water for 1+ hr to make pitch-black medicinal soup.
- Blanch mutton to erase odor, simmer in herb soup until soft.
- Season with salt and rice wine.
- Toss parboiled shirataki, cabbage, frozen tofu into soup, let absorb herb extract completely to finish.
Learn more Spice, substitutes, tips
Key spices
Dong Quai's celery-like sweet aroma and mutton wildness
Substitutes at Japanese supermarkets
Beef (becomes Niurou Lu)
Pairing
Taiwanese Doufu Ru (fermented tofu) and doubanjiang sauce(for dipping mutton)
Trivia
[For Adults] Based on Chinese medicine teaching 'mutton is a heating meat', loved by adults for cold sensitivity or low stamina. Using shirataki completely cuts the closing noodle carbs.
Eating tips & etiquette
[Unique Eating] Dip mutton in Taiwan's unique 'fermented tofu (Doufu Ru)' sauce while slurping pitch-black herb-soup-absorbed shirataki!
Allergen
Mutton, Soy