Summer Vegetables in Bonito Consomme Jelly
Crunchy vegetables in a delectable jelly.
20 minutes+
92kcal
0.6g
- Nutrition facts are for one serving.
- Time to chill and harden the jelly is not included in the cooking time.
Ingredients(Servings: 2)
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This recipe also can be chilled and hardened in one large dish and scooped out into individual portions.
Directions
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Mix together (A) in a small pot, sprinkle in the gelatin powder, mix well and set aside.
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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.
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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.
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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.
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Transfer (4) into dishes and chill in a refrigerator to harden.
Cooking Basics
Okra - removing fuzz
Cover the okra lightly in salt and rub all over gently to remove the fuzz. This will make the color more vivid and soften the texture as well.
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