Fermented Bean Curd Sauce
羊肉の臭みを旨味に変換！台湾の冬の風物詩「羊肉爐」の絶対的つけダレ
Description
A unique, rich Taiwanese dipping sauce where highly rich and salty fermented tofu (Doufu Ru) is thinned into a paste with sugar, sesame oil, and doubanjiang. The best pairing for mutton in the universe.
Classification: For Adults,Sauce,Magic Sauce exclusively for Mutton Hot Pot
Shops selling Fermented Bean Curd Sauce
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Doufu Ru(Fermented tofu)
- Sugar
- Sesame oil
- Doubanjiang
- (Jiangyou Gao depending on shop)
Instructions
- [Usage Secret]
- [Partner for Yangrou Lu] When eating Taiwan's winter tradition, mutton medicinal hot pot (Yangrou Lu), this sauce is always prepared in individual dishes.
- Dunk the piping hot mutton pulled from the pot 'heavily' into this golden sauce. The intense cheese-like richness and sweetness of fermented tofu completely neutralize the mutton's wildness (gaminess), converting it into unbelievable umami—a magical experience.
- [Boiled Veg] Dipping cabbage or enoki from the mutton pot into this sauce transforms the veg into supreme side dishes.
Learn more Substitutes, pairings, tips
Key spices
Intense cheese-like smell of fermented tofu and sesame oil
Substitutes at Japanese supermarkets
Mix white miso with sesame paste, sugar, and doubanjiang (similar flavor)
Pairing
Yangrou Lu (Mutton medicinal hot pot), Boiled mutton, Warm veg
Trivia
[For Adults] Solid 'Doufu Ru' is too salty for a direct sauce, so each mutton shop uniquely blends it with sugar/sesame oil as a 'special sauce (Zhan Jiang)'. Sold in supers pre-pasted as 'Yangrou Lu Zhan Jiang'. An exquisite sauce for connoisseurs; you can't survive Taiwan's winter without knowing this.
Eating tips & etiquette
[Unique Eating] When eating udon or glass noodles (Dongfen) to finish the hot pot, coat the noodles slightly in this Doufu Ru Jiang to slurp them 'soupless tossed noodle' style!
Allergen
Soy, Sesame, Wheat (from doubanjiang)