Summer Vegetables in Bonito Consomme Jelly

Summer Vegetables in Bonito Consomme Jelly

Crunchy vegetables in a delectable jelly.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to chill and harden the jelly is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

120 g (4.2 oz.)


4 g (0.1 oz.)


300 ml (10.1 fl. oz.)

a dash

  • This recipe also can be chilled and hardened in one large dish and scooped out into individual portions.


  1. Mix together (A) in a small pot, sprinkle in the gelatin powder, mix well and set aside.
  2. Remove the rind and seed-containing white portion from the winter melon, cut up into 2 cm (0.8 in.) cubes. Remove seeds from the kabocha squash and cut up into 2 cm (0.8 in.) cubes. Roll the okra in a small amount of salt (extra) and then cut into 2 cm (0.8 in.) lengths.
  3. Add the winter melon (2) into a pot of boiling water and after 2 minutes add in the kabocha squash. After a further 2 to 3 minutes add in the okra, bring to a boil once again and then drain in a colander.
  4. Heat (1) and once boiling add in (3) and simmer for about 5 minutes over low heat. After placing the pot bottom in cold water to cool, chill over ice water to thicken the jelly.
  5. Transfer (4) into dishes and chill in a refrigerator to harden.

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