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A Summertime Simmered Dish: Atsuage & Cucumber Gelée
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Chef :
cookpad.japanA Summertime Simmered Dish: Atsuage & Cucumber Gelée
You can make this with winter melon, cucumber, or cantaloupe melon. I thought that since there is already a simmered winter melon dish, then why shouldn't cucumber be simmered too. So I tried it and it turned out delicious.
Cooking instructions
* Step 1
Peel the skin of the cucumber and roughly chop. Remove the oil from the atsuage, then cut into bite-sized pieces.
* Step 2
Combine the 3 tablespoons of concentrated mentsuyu with 3x the amount in water (9 tablespoons). Add Step 1 and simmer for 15 minutes.
* Step 3
Coat a bowl with water and add Step 2. Chill rapidly (to blend the flavors) and cool.
* Step 4
Separate the liquid from boiling and the ingredients.
* Step 5
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.
* Step 6
When it begins to boil, let it boil for 1 more minute.
* Step 7
Place into a small Tupperware (or plastic container) until it hardens to make the gelee.
* Step 8
Place the filling ingredients on a plate and top with broken up gelee right before eating. Garnish with leek.
Note: if there is a photo you can click to enlarge it
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