Whole Nutmeg (Rou Dou Kou)
殻を割ると香りが爆発！中華煮込みに深みを与える「木の実」
Description
This is 'Nutmeg', used in Western minced meat dishes, but in Chinese cooking, it's often sold as 'whole nuts' with the shell, not powdered. Added to Lu Shui (master stock) with star anise and cinnamon to impart heavy, sweet aromas to pork braises.
Classification: Everyone, Spice, Medicinal, Rou Dou Kou, Nutmeg, For Braising, Pork Dishes, Minced Meat
Shops selling Whole Nutmeg (Rou Dou Kou)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Seeds of Myristica fragrans(Whole Nutmeg)
Instructions
- [Typical Uses]
- [All Pork Braises]: When braising pork belly or offal, crack it in half with a knife and toss into the pot.
- Grind into powder and knead into 'minced pork fillings' for dumplings or buns to add a premium aroma.
Learn more Substitutes, pairings, tips
Key spices
Sweet、rich、heavy spicy aroma reminiscent of pine or wood
Substitutes at Japanese supermarkets
Substitute with JP supermarket nutmeg powder (use sparingly for braises)
Pairing
Braised Pork / All Minced Pork Dishes / Lu Shui
Trivia
Often blended as an ingredient in Five Spice or Thirteen Spice. Not only does it deodorize meat, but it gives the brain a magical illusion that 'the umami is denser'.
Eating tips & etiquette
When using whole, place the knife blade on the shell and 'smack' it to crack before adding to the pot. Because the aroma hasn't evaporated like powder, braising yields an astonishingly mellow, long-lasting scent.
Allergen
None