Canned white asparagus and delicious vinegar jelly
Please also refer to this page for information on the ingredients introduced in this recipe.
Remove the canned white asparagus and put the remaining 100cc of liquid and 100cc of bonito stock into a pot, add soy sauce, salt and sake and heat over the stove
Turn off the heat before boiling (1), add the gelatin sheets soaked in water, dissolve, then transfer to a bowl and chill until solidified
Once the jelly has solidified, stir it with a spoon to make it into a gelee-like consistency, then pour it generously over the white asparagus
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- canned white asparagus
- 1 can
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- Bonito dashi
- 100cc
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- Light soy sauce
- 1 tablespoon
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- salt
- Small amount
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- Alcohol
- 1 tablespoon
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- Plate gelatin
- 2



