Description
A clear soup of highly elastic fish balls (Yu Wan) made from Southern Taiwan's beloved 'Milkfish (Shimu Yu)' paste, with added shirataki. High-protein, low-fat beauty food.
Restaurants serving Milkfish Ball Shirataki Soup
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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
- Milkfish balls
- Ginger
- Celery
- Salt
- White pepper
- Sesame oil
Instructions
- [Authentic Recipe]
- Parboil shirataki to remove odor.
- Boil water (or ultra-light pork broth), add shredded ginger.
- Add 'Milkfish balls' sold in Taiwan supers, boil 3-
- mins until floating.
- Add shirataki, season with salt and white pepper.
- Turn off heat, scatter chopped celery and a few drops of sesame oil.
Learn more Spice, substitutes, tips
Key spices
Celery freshness、sesame oil、white pepper
Substitutes at Japanese supermarkets
Regular shrimp paste or squid balls
Pairing
Lu Rou Fan、Strong-flavored Taiwanese bentos
Trivia
[For Women] Milkfish is Taiwan's 'national fish' rich in collagen and quality protein. Its paste balls have 'bouncing elasticity (Q-Dan)' on a different level from Japanese Tsumire, creating the best contrast with shirataki's slipperiness.
Eating tips & etiquette
[Unique Eating] Scoop the bouncy fish balls with a spoon, dipping in a sauce of Taiwan 'sweet Jiangyou Gao and wasabi' to eat like sashimi!
Allergen
Seafood, Soy (from sesame oil), Sesame