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A Summertime Simmered Dish: Atsuage & Cucumber Gelée Recipe

A Summertime Simmered Dish: Atsuage & Cucumber Gelée Recipe
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Prepare the ingredients before making A Summertime Simmered Dish: Atsuage & Cucumber Gelée in your home. Then, follow these steps below to serve A Summertime Simmered Dish: Atsuage & Cucumber Gelée for your family or friends.

Ingredients: A Summertime Simmered Dish: Atsuage & Cucumber Gelée

  • 1 piece Atsuage
  • 1 Cucumber
  • 3 tbsp Concentrated mentsuyu
  • 9 tbsp Water
  • 1/8 tsp Kanten
  • 1 tbsp Concentrated mentsuyu
  • 1 tbsp Water
  • 1 Finely sliced Japanese leek

How to Make A Summertime Simmered Dish: Atsuage & Cucumber Gelée

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make A Summertime Simmered Dish: Atsuage & Cucumber Gelée in your home by yourself.

    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.
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