Culinary Studio Culinary Art 2008.July.
Ingredients (For an 11cm × 14cm mold)
| Fresh Mozuku Seaweed | 100g ... Washed, drained, and coarsely chopped |
| Japanese Yam (Nagaimo) | 50g ... Diced into 5mm cubes, soaked in vinegar water, and drained |
| Okra | 1 ... Rubbed with salt, blanched, cooled in cold water, and sliced |
| Dashi Stock | 350cc |
| Light Soy Sauce | 2 1/2 teaspoons |
| Gelatin | 10g ... Soaked in 50cc water |
| Water | 50cc |
Adjusted Vinegar
| Dashi Stock | 3 tablespoons |
| Vinegar | 2 tablespoons |
| Sugar | 2 teaspoons |
| Light Soy Sauce | A dash |
Instructions
- In a pot, combine dashi stock and light soy sauce and bring to a boil. Turn off the heat and stir in the soaked gelatin until dissolved.
- Reserve 100cc of the gelatin mixture and cool the rest in an ice bath.
- Once the mixture starts to thicken, mix in the mozuku and yam, then pour into the mold. Scatter the okra on top and pour the reserved 100cc gelatin mixture over. Chill in the refrigerator until set.
- Cut into portions, plate, and drizzle with
. (Optional: Serve with a side of wasabi.)