Dried Whitebait (Yin Yu Gan)
透き通る海の妖精！卵焼きに海鮮の旨味を足す「銀色の小魚」
Description
Transparent, slender small fish 'Yin Yu' (Whitebait) caught in Chinese freshwater lakes like 'Taihu' or estuaries, sun-dried. A size larger than JP 'Chirimenjako' or 'Shirasu-boshi', so soft it feels boneless. Packed with elegant seafood broth and calcium, an essential dry good for Jiangnan (Shanghai) home cooking.
Classification: Everyone, Ingredient, Dry Goods, Yin Yu, Whitebait, Stir-fry, Egg Dishes, Broth, Calcium
Shops selling Dried Whitebait (Yin Yu Gan)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Whitebait(or Icefish)
- Salt
Instructions
- [Typical Uses]
- [Yin Yu Chao Dan (Whitebait Omelet)]: Mix lightly rehydrated Yin Yu with scallions into beaten eggs and fry fluffy (absolute staple breakfast/dinner in Shanghai homes).
- Simmer briefly as broth and ingredient for soup (Yin Yu Geng).
- Fry crispy with peanuts as a snack.
Learn more Substitutes, pairings, tips
Key spices
Less fishy odor than dried sardines、with elegant gentle broth umami and a fluffy soft texture
Substitutes at Japanese supermarkets
Can substitute with JP 'Shirasu-boshi' or 'Chirimenjako' (Yin Yu is slightly softer)
Pairing
Eggs / Scallion / Peanuts
Trivia
If dried shrimp (Xia Mi) is a 'heavy-hitting strong broth', Yin Yu Gan is an 'elegant, clear broth like a high-end restaurant'. Put in an omelet, the egg's sweetness perfectly matches Yin Yu's saltiness.
Eating tips & etiquette
In China, Taihu's Yin Yu is one of the famous 'Taihu Three Whites' (White fish, White shrimp, Whitebait). Eaten fresh too, but drying tightly condenses umami, making it a versatile, preservable ingredient.
Allergen
None