Dried Squid
強烈な旨味と磯の香り！客家小炒や宴会スープの味の底上げ番長
Description
Sun-dried flying squid. Rather than just roasting and eating it like in Japan, it's rehydrated in water and heavily used in Taiwanese cuisine as an 'ingredient yielding rich dashi'.
Classification: For Adults,Dried Goods,Taiwan Banquet Dashi Core
Shops selling Dried Squid
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Flying squid(dried)
Instructions
- [Prep/Usage]
- [Rehydrating (Must)] Very hard, so soak overnight in water to soften (rehydrating in warm water with a little baking soda makes it plump and close to raw texture = technique called 'Fa Youyu').
- [Hakka Xiaochao (Ultimate Stir-fry)] Shred the rehydrated squid, rapid-fry on high with pork belly, celery, Dougan in a soy base. Squid umami entwines with pork fat, completing Taiwan's most famous 'beer thief'.
- [Youyu Luorou Suan (Banquet Soup)] The core umami of a luxurious soup symbolizing traditional Taiwanese banquets (Banzuo), simmering shredded dried squid, canned snails, and massive garlic sprouts.
Learn more Substitutes, pairings, tips
Key spices
Intense condensed squid and ocean aroma
Substitutes at Japanese supermarkets
Dried flying squid sold in Japan (exactly the same)
Pairing
Hakka Xiaochao, Youyu Luorou Suan (Taiwan banquet soup)
Trivia
[For Adults] Embodies the Chinese culinary basic of 'drawing umami from dried goods'. Possesses deep richness and savoriness condensed with amino acids, impossible to achieve with raw squid. Originated when Hakka people incorporated dried squid—festival offerings—into cooking to eat them deliciously without waste.
Eating tips & etiquette
[Unique Eating] In Hakka Xiaochao, deliberately hunt down only the 'hard dried squid' that absorbed pork fat and soy sauce to the limit, chewing it with back teeth to squeeze out umami juice!
Allergen
Squid (Seafood)