Dried Cuttlefish (Mo Yu Gan)
スープが黄金色に輝く！お肉と合わせる最強の海鮮ダシ「丸干しイカ」
Description
Cuttlefish (Mo Yu) or squid opened, gutted, and whole sun-dried. Same as JP snack 'Surume', but in China, it's rarely eaten raw; mainly used as 'the ultimate broth material to braise with pork/chicken'. Pairing with animal meat explodes an amino acid synergy.
Classification: Everyone, Ingredient, Dry Goods, Seafood, Mo Yu, Cuttlefish, For Soup, For Braising, Guangdong Cuisine
Shops selling Dried Cuttlefish (Mo Yu 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
- Squid(Cuttlefish etc.)
- Salt
Instructions
- [Typical Uses]
- [Lian Ou Mo Yu Pai Gu Tang (Lotus Root, Squid & Rib Soup)]: Braise rehydrated, julienned squid for hours with pork spareribs and lotus root (premium soup fusing sea and mountain umami).
- Add squid to braised pork belly for 'Mo Yu Hong Shao Rou'.
Learn more Substitutes, pairings, tips
Key spices
Intense ocean umami/taurine of squid、and a bouncy 'snappy' texture after absorbing pork broth
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP 'Surume' (unseasoned, additive-free)
Pairing
Pork Sparerib Soup / Braised Pork / Lotus Root
Trivia
In Cantonese soups (Lao Huo Tang), 'add squid (Mo Yu) to add sea umami' is an ironclad rule. The braised squid absorbs meat fat, becoming unbelievably delicious.
Eating tips & etiquette
Prep before use is vital. Soak in water/warm water for hours to soften, peel the thin membrane, remove eyes, hard beak, and transparent back bone, then cut into bite-sized pieces.
Allergen
Squid