Culinary Workshop - Culinary Art - Jun. 2008
Ingredients (For an 11cm × 14cm mold)
| Soy Milk |
300cc |
| White Sesame Paste |
2 tablespoons |
| Salt |
A pinch |
| Powdered Gelatin |
10g ... Soaked in water |
| Water |
50cc |
Grilled Eggplant
| Japanese Long Eggplant |
1 ... Poke holes with a skewer and grill over high heat. Peel under cold water. |
| Dashi Soy Sauce |
1 tablespoon ... Marinate the grilled eggplant in the dashi soy sauce. |
Molokhia Sauce
| Molokhia (Boiled) |
20g |
| Dashi Stock |
50cc |
| Soy Sauce |
1 1/2 teaspoons |
| Mirin |
1/2 teaspoon |
Plum Sauce
| Plum Paste |
20g |
| Dashi Stock |
1 tablespoon |
| Sugar |
1/2 teaspoon |
| Soy Sauce |
1/2 teaspoon |
| Salad Oil |
1 1/2 teaspoons |
※ For and , using a food processor is convenient.
Instructions
- Heat soy milk in a pot. Add sesame paste and a pinch of salt, and dissolve thoroughly.
- Add the soaked gelatin (warmed in a hot water bath) to step 1 and dissolve completely.
- Transfer to a bowl, place the bowl in an ice bath, and stir slowly to thicken.
- Once the mixture thickens, pour into the mold and embed the dashi soy-marinated grilled eggplant at intervals. Chill in the refrigerator until set.
- Slice and plate, and serve with and .