Duck Blood Tofu
麻辣火鍋の絶対的ヒロイン！プリンのように滑らかなアヒルの血ゼリー
Description
Duck blood coagulated with salt water into a smooth, pudding or jelly-like texture. Completely odorless; absorbs soup umami like a sponge.
Classification: For Adults,Refrigerated Foods,Blood Tofu
Shops selling Duck Blood Tofu
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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
- Duck blood
- Salt water
Instructions
- [Prep/Usage]
- [Parboiling] To soften the unique (iron) flavor and plump the texture, parboil in salted water for a few mins before use, drain.
- [Mala Hot Pot] Most popular spicy hot pot ingredient. Slow-simmering lets spicy soup enter fine bubbles; biting it bursts umami juice.
- [Wu Geng Chang Wang] The star of spicy offal stew braised with pork intestine, doubanjiang, Sichuan pepper.
- [Stir-fry] 'Jiucai Chao Yaxue' (fried on high with chives) is a Taiwanese eatery staple.
Learn more Substitutes, pairings, tips
Key spices
Faint iron flavor
Substitutes at Japanese supermarkets
Pig's blood (slightly harder) or supreme silken tofu (texture sub)
Pairing
Mala Hot Pot, Wu Geng Chang Wang, Suanla Tang
Trivia
[For Adults] Many Japanese fear the word 'blood', but eating it courageously brings 100% surprise at the supreme texture like 'slightly bouncy silken tofu'. Indispensable for hot pot to Taiwanese; 'Good Yaxue = Good Hot Pot Shop' is an absolute evaluation standard.
Eating tips & etiquette
[Unique Eating] Scoop the piping hot, puffed Yaxue from the hot pot with a spoon, sliding it 'smoothly' down your throat while minding burns!
Allergen
None