Dried Radish (Luo Bo Gan)
ポリポリ食感の極み！卵焼きや炒飯を格上げする「干し大根」
Description
Radish finely cut, salted, and sun-dried until rock-hard. Similar to JP 'Kiriboshi Daikon', but being salted (or pre-seasoned with spices as a snack), it has stronger umami and saltiness. Guangdong's Chaozhou variety is especially famous.
Classification: Everyone, Ingredient, Dry Goods, Preserved Food, Luo Bo Gan, Dried Radish, Chaozhou Cuisine, Stir-fry
Shops selling Dried Radish (Luo Bo Gan)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Radish
- Salt
- (Spices/Sugar sometimes added)
Instructions
- [Typical Uses]
- [Cai Pu Dan (Dried Radish Omelet)]: Mince rehydrated/desalted Luo Bo Gan, mix into eggs, and fry fluffy (absolute staple in Taiwan/Chaozhou).
- Mince and add to fried rice.
- Eat raw as a congee companion.
Learn more Substitutes, pairings, tips
Key spices
Strong saltiness and radish sweetness、with an intense 'crunchy、snappy' bite echoing in the head
Substitutes at Japanese supermarkets
Substitute by mincing JP 'Kiriboshi Daikon' or 'Takuan'
Pairing
Omelet (Cai Pu Dan) / Plain Congee / Fried Rice
Trivia
While JP Kiriboshi Daikon is often 'braised', Chinese Luo Bo Gan is heavily used as a 'textural accent' ingredient in omelets and fried rice.
Eating tips & etiquette
Also called 'Cai Pu'. Frying it raw is too salty; the biggest trick for delicious cooking is soaking in water to extract salt 'moderately' before use.
Allergen
None