
Packed with a number of healthy ingredients, this pudding can make a good course or appetizer.
- Cooking time
- 25 minutes +
- Calories
- 85kcal
- Sodium
- 0.4g
- Nutrition facts are for one serving.
Directions
- Drain the crab, remove cartilage and separate into chunks.
- Boil the edamame in water with a little salt (not included in ingredients) and remove both pod and skin from beans. Soak the wood ear mushroom in water remove hard bases and slice up into thin strips.
- Remove the cucumber peel with a peeler then slice up into thin rounds. Cut the myoga in half lengthwise then cut into thin strips. Soak both in water, then allow to drain.
- Pour the original soymilk and the dashi into a pot with the agar-agar powder and bring the mixture to a boil, then turn the heat to low. Add the wood ear mushrooms, season with (A) and simmer for 3 to 4 minutes. Add the crab and edamame and cool the bottom of the pot. When it begins to thicken, pour the mixture into a mold (about 12 cm x 14 cm or 4.7 in. x 5.5 in.) . Cool and harden in a refrigerator.
- When hardened, carefully remove (4) from the mold and cut into 8 blocks. Serve onto plates garnished with green perilla leaves, place the cucumber and myoga on the side and serve with wasabi, sudachi, and a sprinkle of soy sauce.
Checkpoints
Cucumber rounds