Knotted Yuba Sticks (Fu Zhu Jie)
お鍋の中でバラバラにならない！火鍋専用の「結び湯葉」
Description
Stick-shaped dried yuba (Fu Zhu) tied into a knot (ribbon) while still soft, then dried. Long yuba melts or is hard to grab in hot pots, but this can be eaten like bite-sized meatballs. Soup pools in the knot's center, creating premium texture.
Classification: Everyone, Ingredient, Soy Product, Fu Zhu, Yuba, Knotted Yuba, Hot Pot, For Braising
Shops selling Knotted Yuba Sticks (Fu Zhu 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
- Soybeans
- Water
Instructions
- [Typical Uses]
- [Ma La Hot Pot Ingredient]: Rehydrate for hours until soft, then toss into boiling hot pot soup.
- Braise together with pork belly or chicken (Hong Shao Fu Zhu).
- Japanese Oden ingredient.
Learn more Substitutes, pairings, tips
Key spices
The knot's center remains a firm 'squishy' texture、releasing a juicy burst of soup when bitten
Substitutes at Japanese supermarkets
Substitute shape with JP 'Tied Shirataki', or just snap regular dried yuba
Pairing
Hot Pot / Braised Pork / Oden
Trivia
Boasts massive popularity as a soy topping in Chinese hot pot shops alongside Dou Fu Pi and Frozen Tofu. Has a genius structure for absorbing meat fat.
Eating tips & etiquette
The soy version of 'Knotted Glass Noodles'. Attempting to rehydrate by boiling melts the outside while leaving the core rock-hard. ALWAYS take the time to rehydrate in 'cold (or warm) water'.
Allergen
Soybeans