Dried Daikon Radish
コリッ！ポリッ！台湾オムレツに欠かせない塩漬け切り干し大根
Description
A preserved food of salted, sun-dried daikon. Thicker and moister than Japanese dried daikon (Kiriboshi Daikon), featuring a unique fermented aroma and intense crunch.
Classification: For Everyone,Dried Goods,Taiwanese Dried Daikon
Shops selling Dried Daikon Radish
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- White daikon radish
- Coarse salt
Instructions
- [Prep/Usage]
- [Desalting (Must)] Wash off surface salt/dirt, mince (or size to purpose), soak in water for ~
- mins to desalt, squeeze firmly.
- [Caipu Dan (Dried Daikon Omelet)] Fragrantly sauté minced Caipu with garlic, mix with massive beaten eggs and scallions, fry fluffy in generous oil. The absolute ace of Taiwanese home cooking.
- [Rice Balls (Fantuan) / Radish Cake] Minced/sautéed Caipu acts as a filling for Taiwanese rice balls or mixed into radish cake (Luobo Gao), shining as a salty/texture accent.
Learn more Substitutes, pairings, tips
Key spices
Unique rich aroma of fermented/dried daikon
Substitutes at Japanese supermarkets
Japanese Tsubozuke or Takuan (texture is very close)
Pairing
Caipu Dan (Omelet), Fantuan (Taiwanese rice ball)
Trivia
[For Everyone] A preserved food of Hakka origin. Appears incredibly often on Taiwanese tables; many dishes can't start without it. Further aged over 10 years until pitch-black, it's called 'Lao Cai Pu', traded at high prices as a premium medicinal soup ingredient (Black Gold).
Eating tips & etiquette
[Unique Eating] Shovel down white rice while enjoying the rhythmic 'crunch! snap!' texture of the Caipu hidden inside the fluffy omelet (Caipu Dan)!
Allergen
None