Soy asparagus
Soy asparagus or fuchu is an amazing gift from Asian cuisine. It looks similar to traditional asparagus but has a completely different history and taste. Its delicate structure and rich protein make this product an excellent choice for vegetarians. Preparing soy asparagus does not require much time — the main steps need only 15 minutes of active participation. The best thing about this recipe is that it allows you to experiment with ingredients, adding your favorite spices or vegetables. This simple and light salad will be a great addition to your main dishes, bringing with it an unusual taste experience. It is especially popular among guests who appreciate Asian gastronomy and interesting culinary discoveries.
Variations
- You can soak fuchu overnight instead of 2-3 hours for a softer consistency
- Brown sugar can be replaced with 1 tbsp. mirin - sweet rice liqueur
- Salad can be made spicier or other ingredients can be added to taste
Secrets of tenderness and taste
- Soaked soy asparagus should be soft but slightly rubbery - this is the usual consistency
- Boiling over low heat for 5-6 minutes from the start of boiling provides the optimal texture
- Chilling in the refrigerator for a while makes the salad tastier and better marinates the ingredients
Ingredient tips
- The dried semi-finished product should be soaked in cold water for at least a few hours
- Fresh cilantro is essential for an authentic taste
- Asian spices: rice vinegar, sesame oil, and soy sauce are key for the flavor
Culinary nuances
- One pack of 400-500 grams is enough for 6-8 appetizer servings
- Dried soy asparagus can be stored for some time even in an open bag
- The appetizer is usually served with chopsticks and garnished with cilantro sprigs and thinly sliced chili peppers
Ingredients for the recipe
Ingredients
Fuju Asparagus Dry Soybean 500g
400 g
Garlic
1 head
Ginger
30 g
Red Chili Pepper
1 pc
Carrot
1 pc
Cilantro Bunch
1 bunch
Auchan Green Onions Bundle 75g
2 pcs
Haday Dark Sesame Oil 150ml
3 tbsp
Kikkoman Soy Sauce 250ml
1,5 tbsp
Hokkaido Club Rice Vinegar 200ml
1 tbsp
Akura White Sesame Seeds 50g
1 tsp
Goodway Cane Brown Unrefined Sugar 500g
0,5 tsp
Preparation steps
01
Soaking soy asparagus — Place the required amount of dried fuchu in a deep bowl, pour over with cold water, cover with an inverted plate and leave for 2-3 hours or overnight. Time: 120 min. Indicator: Fuchu becomes soft and increases in volume.
02
Rinsing — Rinse the soaked soy asparagus with cold water. Time: 2 min. Indicator: Water becomes clear.
03
Cutting — Cut the soaked fuchu with a knife into pieces 5 cm long. Time: 3 min. Indicator: Pieces of equal size.
04
Boiling — Transfer the pieces to a saucepan, pour over with water, put on fire, and cook over low heat for 5-6 minutes from the start of boiling. Time: 6 min. Indicator: Water boils and cooks for the specified time.
05
Cooling — Drain the boiled soy asparagus in a colander and rinse with cold water, leave to drain all the liquid. Time: 3 min. Indicator: Fuchu is cooled and almost without traces of moisture.
06
Sauce preparation — In a large bowl, mix the pressed ginger, minced garlic, finely chopped chili pepper, and finely chopped cilantro. Time: 4 min. Indicator: Ingredients are uniformly mixed.
07
Tip: It is better to let the salad stand in the refrigerator for a while - it will soak and become even tastier. Usually in China, similar dishes are eaten with chopsticks. One pack of 400-500 grams is enough for 6-8 appetizer servings.
Where to order ingredients
Select the required ingredients in one of the stores
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