Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, a summertime simmered dish: atsuage & cucumber gelée. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
A Summertime Simmered Dish: Atsuage & Cucumber Gelée is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. A Summertime Simmered Dish: Atsuage & Cucumber Gelée is something that I have loved my whole life.
Dishes. multi grain rice, simmered satoimo and atsuage and nanohana, kinpira gobo, sauted lotus root and pumpkin salad, spinach ohitashi, stir-fried turnip leaves with sesame oil. Julienned Vegetable Salad with Rika's Ginger Dressing. Transfer to a serving dish, then garnish with grated ginger and serve.
To get started with this particular recipe, we must first prepare a few components. You can have a summertime simmered dish: atsuage & cucumber gelée using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make A Summertime Simmered Dish: Atsuage & Cucumber Gelée:
- Make ready 1 piece Atsuage
- Make ready 1 Cucumber
- Take 3 tbsp Concentrated mentsuyu
- Get 9 tbsp Water
- Prepare 1/8 tsp Kanten
- Get 1 tbsp Concentrated mentsuyu
- Prepare 1 tbsp Water
- Prepare 1 Finely sliced Japanese leek
Let cool at the counter until it's at room temperature, then chill in the refrigerator overnight before enjoying it. Melody Dewitt and her "ladies" in the music classroom. Next day, the music teacher promises you to help you if you give a hand for the talent show. Atsuage is literally a thick slice of fried tofu.
Steps to make A Summertime Simmered Dish: Atsuage & Cucumber Gelée:
- Peel the skin of the cucumber and roughly chop. Remove the oil from the atsuage, then cut into bite-sized pieces.
- Combine the 3 tablespoons of concentrated mentsuyu with 3x the amount in water (9 tablespoons). Add Step 1 and simmer for 15 minutes.
- Coat a bowl with water and add Step 2. Chill rapidly (to blend the flavors) and cool.
- Separate the liquid from boiling and the ingredients.
- Place the kanten, the juices from boiling, and 1 tablespoon concentrated mentsuyu + 1 tablespoon of water (100ml total) in a pot and turn on the heat.
- When it begins to boil, let it boil for 1 more minute.
- Place into a small Tupperware (or plastic container) until it hardens to make the gelee.
- Place the filling ingredients on a plate and top with broken up gelee right before eating. Garnish with leek.
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