---
title: "Rawon"
type: "Recipe"
lang: "en"
canonical: "https://www.geokepo.id/en/kuliner/rawon"
html_url: "https://www.geokepo.id/en/kuliner/rawon"
origin_province: "East Java"
ingredients: ["Daging sapi", "Kluwek", "Bawang merah", "Bawang putih", "Kemiri", "Kunyit", "Serai", "Daun jeruk", "Toge pendek", "Sambal terasi", "Telur asin"]
tags: ["beef-based", "soup", "heritage", "surabaya", "umami"]
publisher: "GeoKepo"
license: "Editorial content © GeoKepo. Cite the canonical URL."
---
# Rawon

## Origin

Rawon hails from East Java, particularly Surabaya and Pasuruan. The dramatic black color comes from *kluwek* (Pangium edule)—a nut that must be fermented to neutralize its toxins and develop a flavor unmatched anywhere else in Indonesian cooking.

## Flavor Profile

Deep, faintly bitter-sour from kluwek, beefy from the slow-simmered broth, and bright on top from chives and lime. Served with short bean sprouts, shrimp-paste sambal, and prawn crackers.

## How It's Served

Always with hot rice, salted duck egg, and sambal. Home-style rawon runs lighter; *warung* rawon is darker and more concentrated.