Black Pepper (Hei Hu Jiao)
牛肉炒めの絶対的相棒！ガツンとくる香りとワイルドな辛味
Description
Unripe peppercorns dried with the skin on. While white pepper is the Chinese base, this black pepper (esp. coarsely ground) stars in dishes needing a 'heavy punch' to match strong ingredients, like beef dishes or Teppanyaki.
Classification: Everyone, Spice, Basic Seasoning, Black Pepper, Beef Dishes, Teppanyaki, Punch
Shops selling Black Pepper (Hei Hu Jiao)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Unripe fruit of Piper nigrum (Black Pepper
- skin-on)
Instructions
- [Typical Uses]
- [Hei Jiao Niu Rou (Black Pepper Beef)]: Beef, bell peppers, and onions fried with oyster sauce and 'massive coarse black pepper', a super classic diner menu.
- Dumped with cumin as a finish on Teppanyaki (like iron-plate squid).
- Kneaded heavily into Hu Jiao Bing (Taiwanese/Fujian pepper pork buns) fillings.
Learn more Substitutes, pairings, tips
Key spices
Woody、earthy、wild aroma with powerful heat
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP supermarket coarse black pepper
Pairing
Black Pepper Beef / All Teppanyaki / Pepper Buns
Trivia
In Chinese Western-style restaurants or steakhouses, 'Black Pepper Sauce' (Hei Jiao Zhi) is the most popular seasoning. If white pepper is the 'invisible secret flavor', black pepper is the 'proud leading flavor'.
Eating tips & etiquette
When using black pepper in Chinese cooking, 'coarse ground' (with chunks) is overwhelmingly recommended over fine powder. The aroma bursting upon biting creates a miraculous synergy with oyster-sauce beef stir-fries.
Allergen
None