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▼ Enjoy Refreshing Colors, Taste of Seasonal Jellies
- Category:Gourmet
Jellies featuring seasonal ingredients are a feast for the eyes and can be a nice treat to serve when you have guests. Tomoko Sato of La Carriere Cooking School in Kyoto shares two jelly recipes.
There are two types of gelatin — sheets and powder — and for these recipes gelatin sheets are used. First, soak the gelatin sheets in ice water for about five minutes until they are soft, then squeeze to remove excess water.
Ice water should be used because gelatin will melt if soaked in room temperature water.
“Soak gelatin sheets in water one by one,” Sato said. “If you place a gelatin sheet on top of another, they will stick together, making it difficult for you to process them later.” If you use gelatin powder, prepare the same quantity as when using gelatin sheets. The powder should be soaked in three times its weight in water.
Japanese-style vegetable jelly
Prepare the necessary number of vessels to serve as molds, such as small bowls, and place a double layer of plastic wrap in the containers to make it easier to take the jelly out.
Cut the top off the eggplant and peel before soaking in water. Then wrap the eggplant in plastic wrap and heat in a 600-watt microwave for about one minute. Cool in ice water with the plastic wrap still on, then cut into 1-centimeter cubes.
Cut pumpkin into 1-centimeter cubes, cover with plastic wrap and heat in the microwave in the same way as the eggplant.
Boil corn and edamame green soybeans in salty water, then take beans out of pods. Remove back veins from unpeeled shrimps, and boil in salty water with kaibashira small scallops.
Peel shrimps and cut into 1-centimeter-wide pieces. Cut scallops into 1-centimeter cubes. Ingredients should be cut into a uniform size so the dish looks nice and has a pleasant texture.
Put dashi stock, sake, mirin and light-colored soy sauce into a pot and place over the heat. When it starts to bubble, add a pinch of salt to season the mixture. Turn off heat before adding gelatin. Place ingredients along with cherry tomatoes cut into quarters into each mold. Add the gelatin mixture. Cool the containers in the fridge for two or three hours.
When the jelly becomes firm, take it out of the mold and place it on a plate. “You can serve the jellies without taking them out of vessels if you use glass containers without plastic wrap,” Sato said.
Meat and vegetable jelly
This dish is packed with ingredients. Start by placing a double layer of plastic wrap in a pound cake mold.
Put 1 liter of water with stock cubes in a pot and bring to a boil. Add cabbage leaves, baby corn, asparagus and okra to the pot in that order and boil. Remove from pot and soak vegetables in a bowl of water, then remove and wipe water off them.
Remove 200 cc of the soup and strain to dissolve the gelatin and season the mixture with a pinch of salt. This step makes the jelly tastier as the soup draws a richer flavor from the vegetables.
Cut ham and corned beef into 1-centimeter-thick slices that fit the mold. Place cabbage leaves along the base and sides of the mold. Place ham, asparagus, baby corn, corned beef and okra with their stems removed onto the cabbage leaves in that order. Every time you put in one ingredient, pour in enough gelatin mixture to just cover the ingredients. Finally, cover the top with a cabbage leaf. Place the mold in the fridge for about half a day.
When the jelly becomes solid, slice to serve. The dish can be accompanied by an aurora sauce, which is easy to make by just mixing mayonnaise, ketchup and milk.
“You can use a lot of seasonal vegetables,” Sato said. “Enjoy the smooth texture [of the jelly].”
Ingredients
Japanese-style vegetable jelly
(For 4 molds)
80 grams pumpkin
1 long eggplant
½ ear of corn
40 grams edamame green soybeans
4 shrimps
4 kaibashira small scallops
4 cherry tomatoes
Gelatin mixture
400 cc dashi stock
1 tbsp sake
1 tbsp mirin
½ tbsp light-colored soy sauce
9 grams gelatin
Meat and vegetable jelly
(For 20-centimeter pound cake mold)
100 grams loin ham
1 can of corned beef
10 okra pods
6 asparagus spears
15 baby corn ears
3 cabbage leaves
Jelly mixture
2 stock cubes
6 grams gelatin
Aurora sauce
3 tbsp ketchup
2 tbsp mayonnaise
1 tbsp milk
Cut the top off the eggplant and peel before soaking in water. Then wrap the eggplant in plastic wrap and heat in a 600-watt microwave for about one minute. Cool in ice water with the plastic wrap still on, then cut into 1-centimeter cubes.
Cut pumpkin into 1-centimeter cubes, cover with plastic wrap and heat in the microwave in the same way as the eggplant.
Boil corn and edamame green soybeans in salty water, then take beans out of pods. Remove back veins from unpeeled shrimps, and boil in salty water with kaibashira small scallops.
Peel shrimps and cut into 1-centimeter-wide pieces. Cut scallops into 1-centimeter cubes. Ingredients should be cut into a uniform size so the dish looks nice and has a pleasant texture.
Put dashi stock, sake, mirin and light-colored soy sauce into a pot and place over the heat. When it starts to bubble, add a pinch of salt to season the mixture. Turn off heat before adding gelatin. Place ingredients along with cherry tomatoes cut into quarters into each mold. Add the gelatin mixture. Cool the containers in the fridge for two or three hours.
When the jelly becomes firm, take it out of the mold and place it on a plate. “You can serve the jellies without taking them out of vessels if you use glass containers without plastic wrap,” Sato said.
Meat and vegetable jelly
This dish is packed with ingredients. Start by placing a double layer of plastic wrap in a pound cake mold.
Put 1 liter of water with stock cubes in a pot and bring to a boil. Add cabbage leaves, baby corn, asparagus and okra to the pot in that order and boil. Remove from pot and soak vegetables in a bowl of water, then remove and wipe water off them.
Remove 200 cc of the soup and strain to dissolve the gelatin and season the mixture with a pinch of salt. This step makes the jelly tastier as the soup draws a richer flavor from the vegetables.
Cut ham and corned beef into 1-centimeter-thick slices that fit the mold. Place cabbage leaves along the base and sides of the mold. Place ham, asparagus, baby corn, corned beef and okra with their stems removed onto the cabbage leaves in that order. Every time you put in one ingredient, pour in enough gelatin mixture to just cover the ingredients. Finally, cover the top with a cabbage leaf. Place the mold in the fridge for about half a day.
When the jelly becomes solid, slice to serve. The dish can be accompanied by an aurora sauce, which is easy to make by just mixing mayonnaise, ketchup and milk.
“You can use a lot of seasonal vegetables,” Sato said. “Enjoy the smooth texture [of the jelly].”
Ingredients
Japanese-style vegetable jelly
(For 4 molds)
80 grams pumpkin
1 long eggplant
½ ear of corn
40 grams edamame green soybeans
4 shrimps
4 kaibashira small scallops
4 cherry tomatoes
Gelatin mixture
400 cc dashi stock
1 tbsp sake
1 tbsp mirin
½ tbsp light-colored soy sauce
9 grams gelatin
Meat and vegetable jelly
(For 20-centimeter pound cake mold)
100 grams loin ham
1 can of corned beef
10 okra pods
6 asparagus spears
15 baby corn ears
3 cabbage leaves
Jelly mixture
2 stock cubes
6 grams gelatin
Aurora sauce
3 tbsp ketchup
2 tbsp mayonnaise
1 tbsp milk
- September 2, 2016
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