seafood salad with soy sauce jelly
- Serves: 2
- Calories: 58 kcal
- Total Time: 2 h 25 m
- Prep: 2 h 15 m
- Cook: 10 m
- Japanese: Sīfūdo sarada no shōyu-jyure zoe
Tear off the lettuce. Slice the asparagus diagonally.
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.
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.
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.
Put the lettuce, boiled shrimps, scallops and asparagus in a serving bowl. Break up the jelly with a fork and place over it.
By adding the soy sauce jelly, the appearance becomes beautiful. The sour taste of the jelly suits the seafood well, and is very delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist