Cooking Studio Culinary Art 2026.May
Blanched Pike Conger in Kanten Jelly - Ingredients
| Pike conger, hamo | 70g ・・・Cut into 1cm-wide pieces. Blanch briefly in boiling water. |
| Okra | 2 pods ・・・Rub with salt, boil until bright green, then cool in cold water. Slice into 5mm rounds. |
| Yellow bell pepper | 35g ・・・Remove seeds and white pith, cut into 6-7mm cubes, and blanch briefly. |
| Junsai, watershield | 2 tbsp ・・・Use store-bought junsai. Rinse with water and pat dry. |
＜Kanten Broth Seasoning＞
| Dashi broth, light | 400ml |
| Powdered kanten agar | 2g |
| Light soy sauce | 1 tsp |
| Boiled-down mirin | 1 tsp |
| Salt | 1/3 tsp |
＜Garnish＞
| Ume plum paste | Adjust the flavor by adding boiled-down mirin. |
| Sudachi citrus |
Directions
- Dissolve the powdered kanten agar in 400ml of dashi broth, then heat. Once it comes to a boil, reduce to low heat and cook for 2 minutes.
- Add the light soy sauce, mirin, and salt.
- Pour one-third of the kanten broth into a mold. When it starts to set, arrange the pike conger, okra, yellow bell pepper, and junsai evenly.
- Pour in the remaining kanten broth and chill until set.
- Cut into portions and serve in a dish. Top with ume plum paste and sprinkle with grated sudachi zest.