Ingredients (2 servings)
<Gelée>
- Clear soy sauce・・・・・・・・・50ml
- Gelatin・・・・・・・・・1g
- Water・・・・・・・・・・・・40ml
- Water (for soaking gelatin): 10ml
- Dashi (kelp is recommended)... a little
- Mirin・・・・・・・・・25ml
<Carpaccio>
- Sea bream (for sashimi) 100g
- Baby leaf・・・・・・・Appropriate amount
- Lemon・・・・・・・・・・・・Appropriate amount
- Clear soy sauce・・・・・・・・・2 tablespoons
- Chicken breast・・・・・・300g
- Boiled egg・・・・・・・・・1 piece
- Sesame oil・・・・・・・・・2 tablespoons
- Baby leaf・・・・・・・Appropriate amount
- Potato starch・・・・・・・Appropriate amount
How to make
<Gelée>
STEP1 Soak the gelatin in water. Put water, dashi, and mirin in a pot and bring to a boil, then turn off the heat and add the softened gelatin.
STEP2 Add clear soy sauce to STEP1 . Once it has cooled down, cool it in the refrigerator until it hardens.
<Carpaccio>
STEP 3 Slice the sea bream thinly and arrange on a plate. Tear the baby leaf into small pieces and place in the center. Slice the lemon into thin slices and decorate the center.
STEP 4 Once the jelly has hardened, break it up with a fork and place it on top of the sashimi.
Products used
