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
- u.s.
- metric
ingredients:
- 4 shrimps
- 4 scallops
- 1 asparagus
- 1 1/3 ounces lettuce
- 1 teaspoon gelatin
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- a little salt
- 4/5 cup bonito soup stock
- 1 cup water
step 1:
Tear off the lettuce. Slice the asparagus diagonally.
step 2:
Hull shell and devein the shrimps. Wash them. Mix the 1 cup 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:
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:
Pour into a container measuring about 4 × 6 × 2 in. Let it cool off a little and place in the refrigerator and chill for 2 hours.
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.
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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