An elegant and refined recipe, perfect for impressing your guests with authentic Japanese flavors. Follow each step for a dish that is both delicate and delicious.
Ingredients (For 4 people)
Seafood products
Vegetables
For cooking shrimp
For the jelly
-
6 dl of dashi (Japanese broth made from kombu seaweed and dried bonito)
→ Buy dashi here -
9 cl of light soy sauce (preferably)
→ Order your soy sauce here -
9 cl of rice vinegar
→ Discover our rice vinegar here -
10 g caster sugar
-
9 g of gelatin leaves
Instructions
1. Prepare the Jelly
- Soak the gelatin leaves in cold water to soften them.
- In a saucepan, combine the dashi, soy sauce, vinegar and sugar. Bring to a gentle boil.
- Remove the pan from the heat and stir in the drained gelatin leaves. Stir until completely dissolved.
- Pour the mixture into a bowl and let cool. Then place in the refrigerator until the jelly sets.
2. Prepare the Shrimps
- Heat ½ liter of water with the coarse salt in a saucepan.
- When boiling, reduce heat and add live shrimp. Simmer for 30 seconds .
- Drain immediately and plunge the shrimp into a bowl of cold water to stop the cooking.
3. Prepare the Wakame and the Scallops
- Cut the wakame leaves into 1.5 to 2 cm squares. Divide them among four bowls.
- Peel the cooled shrimp and arrange them on the wakame.
- Cut the scallops in half horizontally and place them carefully on the shrimp.
4. Add the Jelly and Serve
- Remove the jelly from the refrigerator and spread it over the ingredients in each bowl using a small spoon.
- Serve immediately to enjoy the harmonious textures and flavors.
Chef's Tip
Out of season, replace the scallops with abalone, lobster, or steamed crabs. You can also vary the vegetables for a personalized version.
Enjoy your food !
