HOME Recipe Canned White Asparagus Uma Vinegar Jelly

Canned white asparagus and delicious vinegar jelly

It is a dish that is very simple, yet elegant and has a rich flavor of the dashi.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

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Cooking time: 5 minutes

Excluding the time to cool and harden

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How to make it

Remove the canned white asparagus, place the remaining 100cc of the soup and 100cc of bonito dashi in a pot, add soy sauce, salt and sake, and heat over the heat.

[1] turns off the heat before boiling, add the gelatin that has been recycled with water, dissolve it, then transfer to a bowl and cool until it hardens.

Once the jelly is solidified, stir with a spoon to make a jelly, then pour generously over white asparagus and finish.

material

Canned white asparagus

1 can
Bonito dashi

100cc
Light soy sauce

1 tablespoon
salt

Small amount
Alcohol

1 tablespoon
Plate gelatin

2

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