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A healthy dish of grated yamato imo deliciously held in a gel of kanten.
Ингредиенты
- 4 cups (720g) Grated yamato imo
- 4 cups Happo dashi
- (One 30cm sheet Konbu
- 4.5 pieces Arabushi bonito
- 250g Ichiban kezuri (Dried Bonito flakes)
- 900cc Japanese sake
- 540cc Mirin
- 540cc Masahana Soy Sauce)
- On bar Agar-agar
- One sheet Gelatin
- Terrett for molding the dish
Инструкции
- Put water into the size 9 pot you will use to prepare the dashi.
- Place konbu, bonito, and ichiban kezuri into pot. Bring to a boil and then simmer down for 2 to 3 hours.
- When the volume of dashi has decreased by 20% from simmering, the dashi will be at the right concentration.
- Lastly add Masahana soy sauce.
- Pass dashi through a soup strainer cloth. The dashi will be ready.
- Grate the yamato imo.
- Put the bar of agar-agar into the dashi and boil in.
- Once the agar-agar is dissolved, strain the dashi.
- Heat the strained dashi once gain.
- Once boiling, add the gelatin.
- Once dissolved quickly take off heat (Do not overcook)
- Put the yamato imo and dashi into a bowl.
- Mix well while still warm.
- With a Miyajima (wooden spatula) or a whisk when the the Kanten base dashi is well mixed with the Yamato imo, put into a mold and place over ice. When it hardens, place into the refrigerator and chill to further gel.
- Putting in crab, sea cucumber, or mozuku with the yamato imo is also delicious.
- When you serve, cut into cubes and place on a plate.
