Braised Sea Cucumber with Shrimp Roe

Name: Braised Sea Cucumber with Shrimp Roe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 1000 g Hydrated sea cucumber (split open, remove innards, wash with clean water); 25 g Shrimp roe (washed with clean water to remove sand, drained); 50 g Three-oil blend (sesame oil, soy sauce, and vinegar mixed together); 50 g Large scallion segments; 25 g Ginger slices; 500 g (actually uses 100 g) Rendered chicken fat (used for frying and stir-frying); 25 g Minced scallion and ginger; 40 g Cooking wine; 7 g Refined salt; 10 g MSG; 10 g Spicy soybean paste; 20 g Sugar; 40 g Water starch (for thickening); 500 ml Chicken broth; 20 g Soy sauce

A Korean-style dish featuring rehydrated sea cucumber as the main ingredient, braised with shrimp roe and seasoned with a blend of three oils. Golden-red in color, glossy and translucent, with a rich, tender texture.

1h 10m

Easy

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Ingredients

Hydrated sea cucumber (split open, remove innards, wash with clean water) 1000 g

Shrimp roe (washed with clean water to remove sand, drained) 25 g

Three-oil blend (sesame oil, soy sauce, and vinegar mixed together) 50 g

Large scallion segments 50 g

Ginger slices 25 g

Rendered chicken fat (used for frying and stir-frying) 500 g (actually uses 100 g)

Minced scallion and ginger 25 g

Cooking wine 40 g

Refined salt 7 g

MSG 10 g

Spicy soybean paste 10 g

Sugar 20 g

Water starch (for thickening) 40 g

Chicken broth 500 ml

Soy sauce 20 g

Instructions

Preparing the shrimp roe

Wash the shrimp roe with clean water to remove sand, then drain off the water.

Preparing the sea cucumber

Split the hydrated sea cucumber open, remove the innards, wash thoroughly with clean water, lift out, and drain.

Frying the sea cucumber

Heat the wok and add rendered chicken fat. When the oil reaches about 80% hot, add the sea cucumber and fry for 2 minutes. Remove and discard the fishy smell.

Braising the sea cucumber

In a clean wok, add 50 g of chicken fat. Stir-fry scallion segments and ginger slices until golden, add the chicken broth, slide in the sea cucumber, and braise gently. When the sea cucumber becomes soft and tender, remove it and pour off the broth (discard the broth).

Stir-frying with shrimp roe

Heat the wok with 50 g of rendered chicken fat. Add the minced scallion and ginger, stir-fry until fragrant, then add the shrimp roe and stir-fry. Pour in the chicken broth. Once it boils, strain through a fine sieve to remove solids. Add salt, MSG, soy sauce, cooking wine, and spicy soybean paste. Add the sea cucumber belly-side up, reduce to low heat, and simmer for 8 minutes. When the sauce becomes thick and mellow, stir in the water starch to make a stiff sauce. Drizzle the sesame oil, soy sauce, and vinegar three-oil blend along the edges of the wok. Flip the sea cucumber by tilting the wok and pour the remaining three-oil blend over it. Once the sauce is set, transfer to a soup bowl and serve.