Malabar Spinach (Mu Er Cai)
キクラゲのような食感！？ヌルヌルがクセになる「緑の健康菜」
Description
A leafy veg native to tropical Asia. Named 'Mu Er Cai' (Wood Ear Veg) because the thick leaves offer a 'bouncy' bite like wood ears (Mu Er). Heating releases a unique 'slime' akin to Molokhia or Okra. Loved as a 'clearing heat' veg to lower summer body heat.
Classification: Everyone, Ingredient, Vegetable, Malabar Spinach, Mu Er Cai, Slimy Vegetable, For Soup, Clearing Heat, Summer Vegetable
Shops selling Malabar Spinach (Mu Er Cai)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Basella alba(Malabar Spinach)
Instructions
- [Typical Uses]
- [Mu Er Cai Soup]: Boil water and briefly simmer Mu Er Cai with garlic. The unique slime melts into the soup, creating a smooth, gentle throat-feel.
- [Garlic Mu Er Cai]: Wok-fry on high instantly.
Learn more Substitutes, pairings, tips
Key spices
Spinach-like taste、but with powerful 'slime' and a slightly earthy、wild aroma
Substitutes at Japanese supermarkets
(Use JP Malabar Spinach)
Pairing
Garlic / Eggs / Chicken Bouillon
Trivia
Raw consumption has strong earthy notes; heating settles the aroma and highlights sweetness/slime. Frying with massive garlic is the tastiest method.
Eating tips & etiquette
Highly nutritious, rich in calcium and Vitamin A. Often served in China as a 'summer tonic' soup, especially for the elderly and children.
Allergen
None