Dried Radish with Chili in Oil
ポリポリ食感が病みつきに！切り干し大根と唐辛子の極旨オイル漬け
Description
An edible seasoning with intense texture and heat, where finely chopped Taiwanese salted dried daikon (Caipu) is fragrantly stir-fry-braised in sesame oil with massive chili and garlic.
Classification: For Adults,Side Dish Condiment,Crispy Texture
Shops selling Dried Radish with Chili in Oil
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Caipu(Dried daikon)
- Chili
- Soybean oil(or Sesame oil)
- Garlic
- Soy sauce
Instructions
- [Usage Secret]
- [Mianxian/Lu Rou Fan Flavor Change] Often placed on Taiwanese eatery tables. After eating half your sweet Mianxian or Lu Rou Fan, tossing this in adds crunchy texture and stimulating heat, tightening the flavor dramatically.
- [Dumpling Sauce] Mixing a little into soy sauce for dumplings provides the ultimate contrast between chewy skin and crunchy Caipu.
- [White Rice/Congee] Just topping white rice or congee makes carbs disappear infinitely.
Learn more Substitutes, pairings, tips
Key spices
Unique fermented aroma of Caipu and stimulating chili smell
Substitutes at Japanese supermarkets
Finely chop Japanese Takuan, mix with edible chili oil
Pairing
Da Chang Mianxian, Lu Rou Fan, Boiled dumplings, White Rice
Trivia
[For Adults] 'Frying pickled radish with oil and chili' is an unfamiliar method to Japanese, but unbelievably delicious. Dehydrated daikon absorbs oil umami like a sponge; every chew oozes spicy extract. A hidden Taiwanese master supporting role you absolutely must try if found on a noodle shop table.
Eating tips & etiquette
[Unique Eating] Heavily wrap this Caipu Lajiao as an ingredient inside a Taiwanese breakfast 'rice ball (Fantuan)', waking up with intense stimulation and texture from the morning!
Allergen
Soy, Wheat (from soy sauce), Sesame