Taiwanese Basil
この香りなしに熱炒は語れない！強烈な個性を放つ台湾バジル
Description
A herb absolutely essential to Taiwanese cuisine, emitting an intense, exotic aroma like anise or mint, setting it apart from sweet basil or holy basil (gapao).
Classification: For Everyone,Fresh Veg,Taiwanese Herbs
Shops selling Taiwanese Basil
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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
Instructions
- [Prep/Usage]
- [Iron Rule of Use] Aroma dissipates and it turns black easily, so the pro tech is tossing massive amounts into the wok 'right before turning off heat' and using residual heat to transfer aroma.
- [Sanbei Dishes] Finish Sanbei Ji (sweet/spicy chicken) or Sanbei Zhongjuan (squid) by adding overflowing Jiucengta, covering, and steaming for seconds.
- [Frying Partner] When frying Yansuji (Taiwanese fried chicken), drop Jiucengta into the oil at the end to flash-fry, serving it with the chicken. Crispy basil is the best snack.
Learn more Substitutes, pairings, tips
Key spices
Intense exotic aroma resembling anise(star anise)
Substitutes at Japanese supermarkets
Sweet basil (weaker aroma but substitutable)
Pairing
Sanbei Ji, Yansuji (Taiwanese fried chicken), Clam stir-fry
Trivia
[For Everyone] Named 'Nine-Story Pagoda' because its flower spikes bloom in multiple overlapping layers. Go to a Taiwanese tavern, and you'll find it used so heavily that half the dishes served smell like this. Hard to find in Japanese supers; immediate buy recommended if found at Asian grocers.
Eating tips & etiquette
[Unique Eating] Chop massive Jiucengta, mix into a tamagoyaki to make 'Jiucengta Jian Dan (Taiwanese basil omelet)'—a huge staple in Taiwanese homes and eateries!
Allergen
None