A consomme jelly
This is an appetizer menu that features fresh water shield. Be sure to purchase fresh water shield
How to make it
1
Prepare the Japanese-style consommé jelly.
Melt the consommé jelly in a hot water bath, then add the other seasonings and mix, then place in ice water to cool. Once it thickens, it's ready.
2
Rinse the fresh water shield quickly under running water and drain in a colander. Transfer to a bowl, add the seasonings (A) and mix quickly. Add about 1 tablespoon of the Japanese-style consommé jelly (1)
3
Pour an appropriate amount of the Japanese-style consommé jelly (1) into a chilled glass and place the shredded crab meat on top
4
Pour half of the Junsai (water shield) from [2] on top and squeeze in a little Hebesu. Finish by topping with chives or chives to taste
Ingredients for 2 people
-
- Borne
- 70g
-
[Japanese-style consommé jelly]
- Consomme jelly
- 80cc
-
- Balsamic Vinegar
- 2cc
-
- soy sauce
- 2cc
-
- Lemon juice
- 5cc
-
- vinegar
- 3cc
-
- salt
- A little
-
- White wine vinegar
- A little
-
[A]
- Lemon juice
- A little
-
- salt
- A little
-
- White pepper
- A little
-
- soy sauce
- A little
-
- Crab loosening
- 50g
-
- For finishing
- A little
-
- For sible
- A little
-
- For assatsuki
- A little
[PR]
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