A consomme jelly
This is an appetizer menu featuring Yuyunsai as the main focus. For those who have come to mind, choose fresh ones and buy them.
How to make it
1
Prepare Japanese-style consomme jelly.
Dissolve the consomme jelly in a hot water bath, then add other seasonings, mix, and pour in ice water to cool. It's fine as long as it gets thicker.
2
Simply wash the sprouts under running water, then open it in a colander and drain it. Transfer to a bowl, add the seasonings [A] and mix quickly. Add about 1 tablespoon of Japanese-style consomme jelly from [1].
3
Put the appropriate amount of Japanese-style consomme jelly from [1] in a chilled glass, and place the sliced meat on top.
4
Pour half of the junsai from [2] and squeeze a little bit of the slurping. Topped with Satsuki and Shibletto to your liking.
Ingredients for 2 people
-
- It's coming
- 70g
-
[Japanese-style consomme jelly]
- Consomme Jewela
- 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]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
