Description
Adult-oriented sushi topping vinegared rice with crispy skin 'Kao Ya (Roast Duck)' fillets, garnished with sweet 'Tianmian Jiang' (sweet bean sauce) and scallions familiar in Peking Duck.
Restaurants serving Roast Duck Sushi
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Kao Ya(Roast duck fillets)
- Vinegared rice
- Tianmian Jiang(Sweet bean sauce)
- White scallion curls
Instructions
- [Authentic Recipe]
- Mold slightly sweet vinegared rice into barrels.
- Slice thin the delicious part with both skin and meat of 'Kao Ya (Cantonese roast duck)' roasted at Taiwan markets/restaurants.
- Place roast duck on rice.
- Instead of wasabi, brush with sweet/rich 'Tianmian Jiang (or special Kao Ya sauce)'.
- Top lightly with ultra-fine julienned white scallion (or julienned cucumber) to finish.
Learn more Spice, substitutes, tips
Key spices
Kao Ya's five-spice aroma and Tianmian Jiang's aged sweet smell
Substitutes at Japanese supermarkets
Char siu (Cui Pi Shao Rou: Chinese crispy pork)
Pairing
Shaoxing wine、Cold Taiwanese Oolong tea
Trivia
[For Adults] A splendid fusion of Chinese and Japanese cuisine shattering the stereotype 'sushi toppings must be raw fish'. Kao Ya's crispy skin fat and rich sweet miso match amazingly with vinegared rice, hugely popular even among elderly Taiwanese disliking raw fish.
Eating tips & etiquette
[Unique Eating] Top with a tiny bit of Taiwan super-spicy chili oil, eating while stimulating the brain with the contrast of Tianmian Jiang sweetness and chili oil heat!
Allergen
Poultry (Duck), Wheat, Soy