Dried Knotted Kelp (Hai Dai Jie)
豚の角煮のお供！お肉の脂を吸い尽くす「分厚いリボン」
Description
Kelp, called 'Hai Dai' in China, pre-tied into small 'knots (ribbons)' for easy cooking and dried (or salted). Unlike JP soup kelp, it's grown thick 'to be eaten as a vegetable', acting as the ultimate braising ingredient absorbing pork fat and soy glaze to the limit.
Classification: Everyone, Ingredient, Seaweed, Dry Goods, Hai Dai, Kelp, Knotted Kelp, For Braising, Pork Dishes
Shops selling Dried Knotted Kelp (Hai Dai Jie)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Kelp(Dried or Salted)
Instructions
- [Typical Uses]
- [Hai Dai Hong Shao Rou (Braised Pork & Kelp)]: Dump massive amounts of rehydrated 'knotted kelp' when braising pork belly with soy and star anise. The fat-soaked kelp becomes star-level delicious.
- Main ingredient simmered together in pork sparerib soup (Pai Gu Hai Dai Tang).
- Ma La hot pot ingredient.
Learn more Substitutes, pairings, tips
Key spices
A much stronger 'crisp、crunchy' bite than JP dashi kelp
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP supermarket 'Shredded Kelp' or 'Oden Knotted Kelp'
Pairing
Braised Pork (Hong Shao Rou) / Sparerib Soup / Hot Pot
Trivia
Asian stores sell it dried in bags or salted in fridge sections. Salted ones have massive salt on the surface; the ironclad rule is changing water repeatedly to 'purge salt completely' before cooking.
Eating tips & etiquette
Chinese kelp is for 'eating', not extracting broth. The knot prevents it from melting into mush even when braised long-term, makes it easy to grab with chopsticks, and gives the knot's center the ultimate 'squishy' texture.
Allergen
None