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 indulgent.
Ingredients (Serves 4)
Seafood
Vegetables
For cooking shrimp
For the jelly
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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 -
10g of granulated sugar
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9 g of gelatin sheets
Instructions
1. Prepare the Jelly
- Soak the gelatin sheets 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 sheets. Mix until they have completely dissolved.
- Pour the mixture into a bowl and let it cool. Then place it in the refrigerator until the jelly sets.
2. Prepare the Shrimp
- Heat ½ liter of water with the coarse salt in a saucepan.
- Once boiling, reduce the heat and plunge in the live shrimp. Simmer for 30 seconds .
- Drain immediately and plunge the shrimp into a bowl of cold water to stop the cooking process.
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 prawns and arrange them on the wakame.
- Cut the scallops in half horizontally and place them gently on the prawns.
4. Add the jelly and serve.
- Take the jelly out of the refrigerator and distribute 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 crab. You can also vary the vegetables for a personalized version.
Enjoy your food !
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