Dried Chinese Yam
スープが牛乳のように白くまろやかに！四神湯の「とろみとコク」の秘密
Description
Sliced and dried Chinese yam. Also called 'Shan Yao'. Simmering melts it into the soup, granting a natural potage-like thickness and deep richness.
Classification: For Everyone,Dried Spice,Soup-Whitening Yam
Shops selling Dried Chinese Yam
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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
- Huai Shan(Shan Yao/Dried yam slices)
Instructions
- [Usage Secret]
- [Si Shen Tang Thickness] One of the 'Four Gods' constituting the famous night market soup. Simmered long in pork bone/offal broth, it breaks down, finishing the soup into a 'cloudy, mellow taste'.
- [Medicinal Chicken Soup] Adding when braising chicken with Dong Quai and Goji yields a fluffy potato-like texture, deliciously edible as an ingredient.
Learn more Substitutes, pairings, tips
Key spices
Faint starch sweetness and earthy aroma
Substitutes at Japanese supermarkets
Raw Nagaimo or Satoimo (thickness and fluffiness sub)
Pairing
Si Shen Tang, Medicinal chicken soup, Congee
Trivia
[For Everyone] Raw yams are crisp/slimy, but dried 'Huai Shan' becomes fluffy when simmered, ultimately melting completely into the soup and disappearing. When you feel 'For some reason this soup is cloudy, very mellow and delicious' at a Taiwanese eatery, it's often this Huai Shan melted in, not just pork bones. King of nourishment.
Eating tips & etiquette
[Unique Eating] In Taiwanese homes, simmering this Huai Shan with 'spare ribs (Paigu)' and 'corn' makes a sweet, mellow special soup kids adore!
Allergen
None