Dried Morel Mushroom (Yang Du Jun)
トリュフに並ぶ高級キノコ！蜂の巣模様の「香りの王様」
Description
The dried form of the ultra-premium mushroom (Morel) prized in French cuisine. Harvested in China's Yunnan etc., named because its honeycomb cap resembles a 'sheep's stomach' (Yang Du). Medically said to 'regulate the stomach', used as a soup ingredient in high-end Chinese restaurants. Possesses mellow nutty/earthy aromas on a different dimension from shiitake.
Classification: Premium Ingredient, Ingredient, Dry Goods, Yang Du Jun, Morel, Morel Mushroom, For Soup, Medicinal
Shops selling Dried Morel Mushroom (Yang Du Jun)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Morel mushroom(Dried)
Instructions
- [Typical Uses]
- [Yang Du Jun Dun Ji Tang (Morel & Chicken Premium Soup)]: Simmer rehydrated morels in a claypot for hours with whole chicken and jujubes. The mushroom's intense umami and aroma dominate the soup; one sip sends forest aromas piercing the nose.
Learn more Substitutes, pairings, tips
Key spices
Extremely deep、complex aroma like smoked nuts or fallen leaves、and a 'crisp、juicy' texture where the honeycomb cap absorbs soup
Substitutes at Japanese supermarkets
(Aroma irreplaceable. Push comes to shove, dried porcini mushrooms)
Pairing
Whole Chicken Soup / Pork Spareribs / Cream Sauce (Western style)
Trivia
The soaking liquid has 100% of the mushroom's umami and aroma dissolved in it, so NEVER discard it. Scooping only the clean supernatant and using every drop as soup broth is the ironclad rule.
Eating tips & etiquette
A mushroom gastronomes worldwide frantically seek. Chinese dried morels are slightly cheaper than European ones, heavily used to direct luxurious soups in Chinese restaurants.
Allergen
None