Dried Sea Cucumber (Hai Shen)
コラーゲンの黒いダイヤ！極上のプルプル食感を生む海のサプリ
Description
The general term for 'Shen' (Hai Shen = Sea Cucumber), one of the Four Great Chinese Seafoods 'Bao Shen Chi Du' among premium dry goods. Not raw; gutted and dried to the absolute limit into black stone-like states, taking a week to rehydrate in water. Named 'Sea's Shen (Ginseng)' because its medicinal power rivals Ginseng.
Classification: Premium Ingredient, Ingredient, Dry Goods, Sea Cucumber, Hai Shen, For Braising, Bouncy, Cong Shao Hai Shen
Shops selling Dried Sea Cucumber (Hai Shen)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Sea Cucumber(Dried)
- Salt
Instructions
- [Typical Uses]
- [Cong Shao Hai Shen (Braised Sea Cucumber with Scallion)]: Braise perfectly rehydrated, bouncy sea cucumber in charred scallion oil and premium broth (the pinnacle of Shandong cuisine).
- Simmer in a crock as a main ingredient for 'Buddha Jumps Over the Wall' (Fo Tiao Qiang).
Learn more Substitutes, pairings, tips
Key spices
Sea cucumber itself is tasteless and odorless. The supreme gelatinous 'bouncing、squishy' texture absorbing all scallion and broth umami
Substitutes at Japanese supermarkets
(Irreplaceable. Buying cheap 'frozen rehydrated sea cucumber' is the easiest)
Pairing
Charred Scallion / Oyster Sauce / Premium Broth
Trivia
The entire battle is how to force the tasteless sea cucumber to 'absorb premium broth flavors'. The more premium the sea cucumber, the sharper its surface warts (spikes) remain.
Eating tips & etiquette
Rehydrating (Fa Pao) dried sea cucumber showcases a Chinese chef's skill. Boiling it in pure water changed daily for a week expands it multiple times its size. If even a drop of finger sebum or pot oil touches it, the sea cucumber's enzymes go out of control, melting it into a mushy liquid—a terrifying trait.
Allergen
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