It’s all started when I tried to create ‘Ikura’, red caviar made from the roe of salmon, as ‘Ikura’ is so difficult to find where I live. I tried to turn Tapioca Pearls into fake ‘Ikura’, but my challenge was not successful, However, I ended up creating very pretty Marinated Tapioca Pearls that can be used as sauces or salad dressings. If you love the texture of Tapioca Pearls, you got to try this!
1/4 cup Tapioca Pearls *I use small pearls because they are easier to cook.
1/4 cup Sauce OR Dressing *e.g. Ponzu, ‘Mentsuyu’, Soy Sauce & Wasabi, etc.
*For the above photo, I used the following ingredients:
2 tablespoons Soy Sauce
1 tablespoons Rice Vinegar
1 tablespoon Lemon Juice
1/8 teaspoon Dashi Powder
1 teaspoon Toban Djan (Chilli Bean Sauce)
- In a small bowl, combine Soy Sauce, Rice Vinegar, Lemon Juice, Dashi Powder and Toban Djan (Chilli Bean Sauce). *Note: You can use your favourite sauce or salad dressing instead.
- Place plenty of Water in a saucepan and bring to the boil. Add Tapioca Pearls and cook over low heat, occasionally stirring, for 15 minutes or Tapioca Pearls are almost transparent. *Note: Do not overcook Tapioca Pearls until completely transparent because they might dissolve in water. Follow the instruction on the package.
- Drain, rinse with cold water, the white spots in the Tapioca Pearls will mostly disappear, then drain well. Add to the sauce, gently stir, and keep in the fridge to marinate for 1/2 hour. *Note: Add more sauce if you want stronger flavour.