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seafood salad with soy sauce jelly

Seafood Salad with Soy Sauce Jelly
Ingredients

ingredients:

  • 4 shrimps
  • 4 scallops
  • 1 asparagus
  • 40 g ounces lettuce
  • 3 g gelatin
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • a little salt
  • 200 ml bonito soup stock
  • 240 ml cup water
Step 1

step 1:

Tear off the lettuce. Slice the asparagus diagonally.

Step 2

step 2:

Hull shell and devein the shrimps. Wash them. Mix the 240 ml water and salt in a pan and bring to a boil. Add the shrimp, scallop and asparagus. Boil for 3 minutes on medium heat. Drain them in a colander.

Step 3

step 3:

Pour the bonito soup stock, soy sauce and sugar into a pan. Bring to a boil and add the gelatin. Mix and add the rice vinegar.

Step 4

step 4:

Pour into a container measuring about 10 × 15 × 5 cm. Let it cool off a little and place in the refrigerator and chill for 2 hours.

Step 5

step 5:

Put the lettuce, boiled shrimps, scallops and asparagus in a serving bowl. Break up the jelly with a fork and place over it.

Sīfūdo sarada no shouyu-jyure zoe

comment:

By adding the soy sauce jelly, the appearance becomes beautiful. The sour taste of the jelly suits the seafood well, and is very delicious.

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