Summertime Chilled Umeshu and Okra in Jelly For the Star Festival
- 50 grams Okra
- 50 grams Tomato
- 50 grams Pepper Ham
- 60 ml Water
- 1 tbsp Umeshu
- 1 tbsp Ponzu
- 1 tbsp Mentsuyu (2x concentrate)
- 5 grams Gelatin
- 2 Shiso leaves
- Place the jelly mixture ingredients in a heat-proof dish.
- Let the gelatin soak for about 5 minutes and then microwave at 500W for 30 seconds.
- Stir it while placed in a bowl of ice water.
- Sprinkle the okra with salt (this salt is not included in the ingredient list) and rub it in.
- Boil the okra briefly so that they don't get slimy and stay firm.
- Soak in cold water.
- Remove the seeds from the tomato.
- Dice all the ingredients.
- Place a ring mold on a sheet of plastic wrap and use a rubber band to hold the plastic tightly in place around the mold.
- Fill the mold with the ham and vegetables, and then place the mold in the freezer until the contents are chilled but not frozen.
- Once the jelly has thickened, pour it into the mold.
- Place into the refrigerator to chill and set.
- When removing from the mold, wrap a warm towel around it to melt the sides of the jelly a bit.
- It will slide right out.
- In order to prevent the fibers from the towel from getting onto the jello, cover the top with plastic wrap.
- Gently push and...
- it will slide out I used about 5 okra, 1/2 of a medium sized tomato, 1 packet of powdered gelatin, and 1 slice of thinly sliced ham.
- If you don't have a ring mold, you can use anything you want as a mold.
- Also, if you want to make the jelly separately and then break it into pieces and add to the vegetables, use 3 g (1 teaspoon) of gelatin.
- This recipe goes very well with umeshu.
tomato, pepper, water, ponzu, gelatin, leaves
Taken from cookpad.com/us/recipes/149519-summertime-chilled-umeshu-and-okra-in-jelly-for-the-star-festival (may not work)