Description
Taiwan's flat fish cake 'Tianbula' simmered in Lu Zhi. Sweeter than Japanese ones, it becomes even juicier as it absorbs the stock.
Restaurants serving Braised Tianbula (Taiwanese Fish Cake)
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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
- Tianbula
- Soy sauce
- Rock sugar
- Rice wine
- Star anise
- Cinnamon
- Licorice
Instructions
- [Authentic Recipe]
- [Oil Removal] Pour hot water over 'Tianbula' to wash off old surface oil, allowing the stock to penetrate better.
- [Short Simmer] Boil Lu Zhi with star anise, cinnamon, and licorice. Simmering for just
- mins on low is the rule to keep the fish umami and texture.
- [Residual Heat] Turn off heat and let cool slowly in the soup to maintain elasticity while achieving a beautiful amber color.
Learn more Spice, substitutes, tips
Key spices
Sweet star anise aroma and fish paste smell
Substitutes at Japanese supermarkets
Japanese satsuma-age, Hiraten
Pairing
Taiwan Beer、Tea
Trivia
[For Everyone] Name comes from Japanese 'tempura', but refers to fish paste. Cheap, voluminous, and loved by all.
Eating tips & etiquette
[Unique Eating] Dip it in a bit of 'Taiwan mayo' to enjoy as a junk fish meat snack!
Allergen
Seafood, Soy, Wheat (from soy sauce)