Dried Sipunculid Worm (Sha Chong Gan)
見た目のハードルMAX！アワビよりダシが出る「砂浜のミミズ」
Description
Sipunculid worms (looking like giant earthworms) living in sandy beaches of southern coasts like Zhanjiang, Guangdong, or Guangxi, gutted, turned inside out, and dried. Looks completely like 'aliens' or 'shriveled earthworms', but is a wildly loved ultra-premium seafood dry good by Southern Chinese, said to 'possess the ultimate umami compounds (amino acids) surpassing abalone or shark fin'.
Classification: Ultra Hardcore, Ingredient, Dry Goods, Sha Chong, Sipunculid Worm, Delicacy, For Soup, Guangdong Specialty, Umami Bomb
Shops selling Dried Sipunculid Worm (Sha Chong 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
- Sipunculid worm(Dried)
Instructions
- [Typical Uses]
- [Sha Chong Pai Gu Tang (Worm & Rib Soup)]: Braise rehydrated, thoroughly sand-washed Sha Chong with pork bones. Yields an unbelievably sweet, rich seafood broth.
- Dry-roast in a pan for roasted aroma, use as congee topping or broth.
Learn more Substitutes, pairings, tips
Key spices
Unimaginable from its look: intense、elegant ocean umami like combining dried shrimp and scallops、with a crisp texture
Substitutes at Japanese supermarkets
(Irreplaceable. Push comes to shove, dried scallop broth)
Pairing
Pork Spareribs / Rice (Congee) / Garlic
Trivia
The biggest prep trick is 'cutting it open lengthwise with scissors and thoroughly washing away trapped sand repeatedly in water'. Neglecting this makes the soup gritty, resulting in tragedy.
Eating tips & etiquette
It's absolutely impossible for Japanese to see this and think 'looks delicious', but one sip of the soup instantly shatters that prejudice. The king of broth, called the 'ocean's glutamic acid tank'.
Allergen
None