XO Sauce
一さじでチャーハンが高級ホテルの味に！干し貝柱と干しエビの黄金の宝石箱
Description
Originating in HK and hugely popular in Taiwan, the 'peak of Chinese condiments' where dried scallops, dried shrimp, Jinhua ham, garlic, and chili are stir-fry-braised crispy in generous oil.
Classification: For Adults,Premium Condiment,Peak Chinese Seafood Sauce
Shops selling XO Sauce
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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
- Dried scallops
- Dried shrimp
- Jinhua ham
- Chili
- Garlic
- Soybean oil
Instructions
- [Usage Secret]
- [Snack As Is] Being an umami mass, nibbling it straight as a snack with beer or Shaoxing wine is an adult luxury.
- [XO Sauce Fried Rice] Just mixing 1-
- tbsp of XO Sauce at the end of making regular fried rice completes a premium fried rice with exploding seafood umami.
- [Warm Veg/Tofu Topping] Just topping a little on boiled lettuce, broccoli, or cold tofu makes a supreme Xiaocai (side dish).
Learn more Substitutes, pairings, tips
Key spices
Intense ocean aroma of dried scallops and chili punch
Substitutes at Japanese supermarkets
Edible chili oil (inferior seafood umami but texture sub)
Pairing
Fried rice, Radish Cake, Warm veg, Plain congee
Trivia
[For Adults] 'XO' derives from the highest brandy grade (Extra Old), meaning 'highest-grade condiment'. High-end hotels/famous restaurants in Taiwan sell chef's special XO Sauce in jars, highly appreciated as gifts among the wealthy. Cheap ones have few scallops; premium ones are packed with chunky scallops.
Eating tips & etiquette
[Unique Eating] Pan-fry Taiwanese Radish Cake (Luobo Gao) crispy and heavily top with this XO Sauce; the dried shrimp umami links up for a demonic deliciousness!
Allergen
Seafood, Shrimp, Soy, (Pork)