Dried Long Beans (Gan Dou Jiao)
太陽の味がする！豚の角煮の相棒「乾燥インゲン豆」
Description
Long green beans (cowpeas) blanched and sun-dried until rock-hard. Develops a unique roasted flavor like hay or sunshine, completely different from raw beans. Being completely dehydrated, braising it makes it absorb meat umami like a sponge to the absolute limit.
Classification: Everyone, Ingredient, Dry Goods, Preserved Food, Gan Dou Jiao, Cowpeas, Green Beans, For Braising, Pork Dishes
Shops selling Dried Long Beans (Gan Dou 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
- Long beans(Cowpeas)
Instructions
- [Typical Uses]
- [Gan Dou Jiao Hong Shao Rou (Braised Pork & Dried Beans)]: Rehydrate in hot water for hours, cut, and braise meltingly soft with pork belly, star anise, and soy (hugely popular home dish in Hunan/Sichuan).
- Wok-fry on high with julienned pork.
Learn more Substitutes, pairings, tips
Key spices
Rustic hay-like aroma、with a 'squeaky、crisp' bite after absorbing meat fat
Substitutes at Japanese supermarkets
Substitute with JP raw green beans (lacks the unique dry umami and absorption power)
Pairing
Braised Pork (Hong Shao Rou) / Minced Pork Stir-fry
Trivia
In southern Chinese rural villages, hanging massive amounts of cowpeas to dry for winter preserves is a late-summer staple. A rice thief so good they say 'with Gan Dou Jiao, you can eat 3 bowls of rice'.
Eating tips & etiquette
Looks like 'brown string' or 'dead grass' and entirely unappetizing, but braised with meat fat, this magical ingredient becomes more delicious than the meat itself.
Allergen
None