Description
Differing from thin kelp knots, 'Kelp Roots (Haidaigen)' possessing thick intense crunch, simmered in vinegar/star-anise soup. A dietary fiber bomb.
Restaurants serving Braised Kelp Roots (Lu Haidaigen)
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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
- Haidaigen(Ultra-thick kelp roots)
- Lu Zhi infused with pork umami
- Taiwan black vinegar(or white vinegar)
- Star anise
- Rock sugar
Instructions
- [Authentic Recipe]
- [Thorough Desalting & Slime Removal] Massage-wash ultra-thick 'Haidaigen (kelp roots)' sold salted in markets repeatedly in water to completely desalt. Parboil ~
- mins to remove intense seaweed slime/odor, chill in cold water, cut bite-sized.
- [Secret Flavor for Softening] Thick Haidaigen resists flavor absorption, so add a 'little black vinegar (or white vinegar)' as secret flavor to Lao Lu (soy/rock sugar/star anise base) infused with pork umami. Vinegar softens kelp tissue slightly, easing flavor entry.
- [Long Slow Simmering] Toss Haidaigen in soup, simmer slowly on low 40-
- mins. Turn off heat when at exquisite firmness: gooey surface but 'crunchy' intense bite remains in center. Cool overnight to set flavor.
Learn more Spice, substitutes, tips
Key spices
Exotic star anise aroma and faint black vinegar acidity、黒酢のほのかな酸味
Substitutes at Japanese supermarkets
Wakame stems (very close as texture sub)
Pairing
Taiwan Beer、Light dry noodles
Trivia
[For Health Conscious] Thin kelp knots are soft/for kids, but this 'Haidaigen' is an adult connoisseur ingredient enjoying jaw-tiring intense texture. A mass of alginic acid (soluble fiber), an excellent supporting role refreshingly resetting the mouth after eating greasy meat Luwei.
Eating tips & etiquette
[Unique Eating] Toss heavily with julienned ginger and sesame oil, enjoying the crunch while drinking infinite alcohol as 'ultimate seaweed snack'!
Allergen
Soy, Wheat (from soy sauce)