Scallop Sauce
一瓶丸ごとホタテの旨味！澎湖（ポンフー）の海風が育んだ究極の海鮮ソース
Description
A specialty of Penghu, a Taiwanese offshore island. An ultimate rice thief surpassing XO sauce, where massive dried scallops (Ganbei) are slow-boiled in oil with small fish, dried shrimp, and chili.
Classification: For Adults,Seafood Sauce,Rice Thief
Shops selling Scallop 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(massive)
- Small fish(whitebait/anchovy)
- Dried shrimp
- Chili
- Soybean oil
- Garlic
Instructions
- [Usage Secret]
- [Ultimate White Rice Friend] The greatest use of this Ganbei Jiang is 'eating it directly over piping hot rice'. The heat and umami soaked into the scallop fibers consume rice infinitely.
- [Ganbei Ban Mian (Mixed Noodles)] Just tossing boiled Somen or Chinese noodles with
- tbsp of Ganbei Jiang and scallions completes a high-end seafood restaurant's mixed noodles.
- [Fried Rice/Stir-fry] Adding to cabbage stir-fry or fried rice coats the entire dish in scallop and shrimp umami.
Learn more Substitutes, pairings, tips
Key spices
Intense ocean aroma of dried scallops and chili punch
Substitutes at Japanese supermarkets
XO Sauce (similar flavor, but lower scallop content)
Pairing
White Rice, Somen (Mianxian), Cabbage stir-fry
Trivia
[For Adults] Very similar to XO Sauce, but while XO blends meat umami like 'Jinhua ham', Penghu's Ganbei Jiang specializes purely in seafood umami of 'scallops and small fish'. The jar is packed with 'ingredients (scallop fibers)' rather than oil, often nibbled straight as a drink snack by Taiwanese uncles.
Eating tips & etiquette
[Unique Eating] Heavily top Taiwanese cold tofu (Pidan Doufu) with this Ganbei Jiang oil-and-all; the tofu sweetness and seafood heat create a perfect contrast!
Allergen
Seafood (Scallop/Small fish), Shrimp, Soy