Cong Shao Hai Shen (Braised Sea Cucumber with Scallion)
アワビ以上の超高級品！黒ダイヤと呼ばれる「ナマコ」の究極の煮込み
Description
The ultimate premium banquet dish representing Shandong (Lu) Cuisine. In China, 'Dried Sea Cucumber' holds equal or higher prestige than abalone or shark fin. After days of rehydration, it is braised to melting perfection in superior clear broth and massive amounts of charred scallion oil.
Restaurants serving Cong Shao Hai Shen (Braised Sea Cucumber with Scallion)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dried sea cucumber
- Scallion
- Lard
- Soy sauce
- Dark soy
- Sugar
- Superior broth
- Potato starch
Instructions
- [Authentic Recipe]
- (Rehydration Ritual) Boil rock-hard dried sea cucumbers in absolute oil-free water, chill, and repeat daily for a week until they expand to several times their size. Clean innards.
- Simmer the rehydrated cucumbers in premium chicken/ham broth to absorb flavor.
- (Scallion Oil: The Soul) Heat lard; fry massive scallions until deeply browned to create 'Scallion Oil'. Remove the charred scallions.
- Into the scallion oil, add soy, dark soy, wine, and sugar.
- Drop in the cucumbers and return the charred scallions.
- Braise on low until the cucumber completely absorbs the scallion aroma and soy umami.
- Thicken heavily with starch slurry until the cucumber glows pitch-black and syrupy.
Learn more Spice, substitutes, tips
Key spices
Mellow aroma of maximally charred scallions and amino acids of superior broth、上湯スープのアミノ酸
Substitutes at Japanese supermarkets
(Extremely difficult to replicate at home. Experience at a high-end restaurant)
Pairing
Premium Baijiu / Shaoxing Wine
Trivia
'Hai Shen' means 'Ginseng of the Sea', prized since ancient times as an elixir of longevity with intense restorative properties. Sea cucumbers caught in Aomori/Hokkaido, Japan, are considered the world's highest quality, exported to China's elite as 'Black Diamonds'.
Eating tips & etiquette
Cut with a knife and fork or chopsticks. While the sea cucumber itself is tasteless, every cell is saturated with premium broth and charred scallion umami. Eating it delivers an astonishing 'melting, bouncing' jelly-like texture alongside an explosion of scallion aroma.
Allergen
Seafood, Pork, Poultry, Soybeans, Wheat