Ghee (Ghyu)
純粋なバターオイル。常温で長期保存可能な「黄金の液体」
Description
'Pure milk fat' (clarified butter) made by slowly heating cow/buffalo butter on ultra-low heat to completely remove moisture, proteins, and impurities. 'Ghyu' in Nepali. Stores long-term at room temp and doesn't burn when fried at high temps. Features a sweet, mellow caramel-like aroma; Nepal's premium cooking oil/condiment.
Classification: Oil, Dairy, Cooking Oil, Base
Shops selling Ghee (Ghyu)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Unsalted butter(Cow or Buffalo milk origin)
Instructions
- [Authentic Recipe]
- [Melt]: Put unsalted butter in a heavy pot, heat slowly on ultra-low heat without burning.
- [Skim Impurities]: As butter melts and crackles, white foam (moisture/proteins) floats to the surface; skim this meticulously with a mesh spoon.
- [Strain]: When bottom sediment turns light brown and the liquid becomes transparent golden, remove from heat, strain through a fine tea strainer/cloth, and store in a clean jar.
Learn more Substitutes, pairings, tips
Key spices
Ghee(This oil itself is the star)
Substitutes at Japanese supermarkets
Buying JP 'Unsalted Butter' and melting it down at home is cheapest and tastiest
Pairing
Dal Bhat Rice (Bhat) / Tempering Jimbu / Sweets (Sel Roti etc.)
Trivia
In Nepal, ghee isn't just oil; it's a 'sacred ingredient' used as lamp fuel for Hindu rituals (Puja) and absolutely essential for making sacred sweets (Sel Roti/Yomari). Because proteins are removed, it can often be eaten by people with dairy allergies (*varies by individual).
Eating tips & etiquette
Drop a spoonful of ghee on the peak of a piping hot Dal Bhat rice mound, melt it, and mix with lentil soup (Dal) to eat. This alone exponentially upgrades the flavor to a premium feast.
Allergen
Dairy (Proteins removed, but caution for severe allergies)