Canned white asparagus and delicious vinegar jelly

How to make it
1

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

2

Turn off the heat before boiling (1), add the gelatin sheets soaked in water, dissolve, then transfer to a bowl and chill until solidified

3

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

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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