Taro Oatmeal Congee
The ultimate "muddy feeling" where the taro melts out! The Strongest Hungry Taiwanese Local Porridge
Description
A savory congee (Xian Zhou) mingling umami and saltiness, simmering Taiwanese beloved 'Yutou (Taro)' with oatmeal in pork broth until it crumbles.
Restaurants serving Taro Oatmeal Congee
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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
- Oatmeal(Yanmai)
- Taro(Yutou)
- Dried shrimp
- Dried shiitake
- You Cong Su
- White pepper
- Salt
Instructions
- [Authentic Recipe]
- Peel taro (Yutou), cut into bite-sized cubes.
- Mince dried shrimp and dried shiitake, fry fragrantly in sesame oil.
- Add taro, fry briefly, pour water (or pork broth), boil until taro crumbles under chopsticks.
- When taro starch melts into soup, add oatmeal.
- Season with salt, white pepper, You Cong Su (fried shallots), simmer into congee to finish.
Learn more Spice, substitutes, tips
Key spices
Taro's coconut-like sweet aroma and dried shrimp's ocean scent、干しエビの磯の香り
Substitutes at Japanese supermarkets
Sweet potato or pumpkin (similar texture, but lacks unique taro aroma)
Pairing
Pidan Tofu、Oolong tea
Trivia
[For Everyone] Taro (Yutou) is often used in Taiwan sweets, but actually exquisite in 'salty sides/soups'. Starch melting from taro unites with oatmeal, becoming 'ultra-gooey' surpassing rice congee, sitting heavily in the stomach even in small amounts. The ultimate hunger-sealing menu.
Eating tips & etiquette
[Unique Eating] Top heavily with chopped 'celery' at the end, resetting taro's heavy gooeyness with celery freshness to eat!
Allergen
Shrimp, Wheat (Oatmeal)