seasonal vegetables｜Summer｜western food｜夏野菜のマリネ・コンソメジュレ添え
Marinated Summer Vegetables with Consommé Jelly
Culinary Art Kitchen 2023.June
Ingredients
| 【Summer Vegetables】 | |
| Cherry tomatoes | 4-5 pieces ... Halve |
| Okra | 4-5 pieces ... Trim, rub with salt, and blanch for a vibrant color |
| Winter melon | 50g ... Cut into bite-sized pieces, boil in water |
| Bell pepper | 1/3 piece ... Cut into bite-sized pieces, blanch briefly |
| Edamame (boiled) | As needed |
Seasonings |
|
| Salt | As needed |
| Pepper | As needed |
| Olive oil | As needed |
| Tabasco | Optional |
| 【Consommé Jelly】 | |
| Chicken bouillon cube | 1 piece ... Dissolve in hot water |
| Hot water | 100ml |
| Water | 150ml |
| White wine | 1 tablespoon |
| Light soy sauce | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Powdered gelatin | 4g ... Soak in 2 teaspoons of water |
Garnish |
|
| Sudachi | As needed |
Instructions
- Pat dry the summer vegetables (cherry tomatoes to edamame) and place them in a bowl. Sprinkle with salt and pepper, toss with olive oil, and optionally add Tabasco. Chill in the refrigerator.
- In a small pot, combine the bouillon to salt ingredients and bring to a boil. Remove from heat, dissolve the gelatin, and cool over an ice bath until slightly thickened. Transfer to a container and chill in the refrigerator until set.
- Plate the marinated summer vegetables and top with crushed consommé jelly. Drizzle with olive oil and garnish with grated sudachi zest.