Dried Shark Cartilage (Ming Gu)
骨まで愛して！フカヒレより濃厚な「サメの背骨」スープ
Description
Shark spine (cartilage) or head bones cut and dried. Called 'Ming Gu' (Bright Bone) because it's translucent and looks bright when held to light. Abnormally rich in chondroitin and collagen, prized in medicinal cuisine as a silver bullet to 'strengthen bones and joints'. Gelatin melts out easier than shark fin (Yu Chi).
Classification: Premium Ingredient, Ingredient, Dry Goods, Ming Gu, Shark Cartilage, Medicinal, For Soup, Joint Care, Collagen
Shops selling Dried Shark Cartilage (Ming Gu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Shark cartilage(Dried)
Instructions
- [Typical Uses]
- [Ming Gu Dun Ji Tang (Shark Cartilage & Chicken Premium Soup)]: Simmer Ming Gu, rehydrated and deodorized with ginger, for hours with old chicken, jujubes, and goji. Gelatin completely melts from the cartilage, turning the soup cloudy and syrupy like potage.
Learn more Substitutes, pairings, tips
Key spices
Tasteless. The cartilage absorbing soup umami crumbles in the mouth with a 'bouncy、crunchy、melting' texture
Substitutes at Japanese supermarkets
Substitute gelatinous feel by braising pig trotters or beef tendon to the limit
Pairing
Old Chicken Soup / Pork Bone Soup / Goji Berries
Trivia
Looks like 'yellow plastic tubes' when dry. Braising leaves the cartilage center slightly crunchy, while surrounding gelatin melts into the soup becoming premium flavor.
Eating tips & etiquette
If braised whole shark fin is for enjoying 'fiber beauty', Ming Gu is a practical ingredient to 'turn soup into a sea of collagen'. More affordable than shark fin, frequently used in HK homes for beauty soups.
Allergen
None