Description
Limit-breaking evolved sushi rolling Taiwan sweets' hugely popular 'Yu Ni (sweet taro paste)' and local ingredient 'Xian Danhuang (salted duck egg yolk)' in vinegared rice.
Restaurants serving Taro and Salted Egg Yolk Sushi
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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
- Taro paste(Yu Ni)
- Salted duck egg yolk(Xian Danhuang)
- Vinegared rice
- Nori
- Sugar
- Butter
Instructions
- [Authentic Recipe]
- Steam/mash taro, add sugar and butter to make smooth sweet 'Yu Ni'.
- Bake salted duck egg yolk (Xian Danhuang), crush finely into powder.
- Lay nori on mat, spread vinegared rice.
- Squeeze sweet Yu Ni heavily in center, dust 'ridiculously heavily' with crushed salty Xian Danhuang.
- Roll firmly, cut bite-sized.
- Scatter more Xian Danhuang powder on surface to finish.
Learn more Spice, substitutes, tips
Key spices
Taro's sweet coconut aroma and salted egg's aged aroma
Substitutes at Japanese supermarkets
Rousong (adding pork floss makes it taste even more like Taiwan local bakeries)
Pairing
Unsweetened Oolong tea、Black coffee
Trivia
[For Women] A crazy menu putting the most beloved 'Taro x Salted Egg' combo (like Yutou Danhuang Su) from Taiwan bakeries/mooncakes directly into a nori roll. Vinegared rice acidity surprisingly does a good job; Taiwan girls are successively becoming captivated by this 'chaotic sweet/saltiness' once eaten.
Eating tips & etiquette
[Unique Eating] Torch the sushi surface lightly to draw out taro butter aroma, eating in one bite with a dessert feel while piping hot!
Allergen
Egg, Dairy (from butter), Soy