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Dashi Gelée Soup Recipe

Dashi Gelée Soup Recipe
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Serving : 2
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Prepare the ingredients before making Dashi Gelée Soup in your home. Then, follow these steps below to serve Dashi Gelée Soup for your family or friends.

Ingredients: Dashi Gelée Soup

  • 5 grams ●Gelatin (powdered)
  • 3 tbsp ●Water
  • 4 grams △Dashi stock granules
  • 1/2 tsp △Weipa (or chicken stock granules)
  • 400 ml △Water
  • 1/2 to 1 teaspoon △Salt
  • 1/2 tsp △Soy sauce
  • 1 Chicken tenders
  • 1 dash ■Salt
  • 1/2 tsp ■Sake
  • 1 tsp ■Katakuriko
  • 1 Tomato (medium)
  • 2 Okra
  • 1 cm Nagaimo yam
  • 20 edamame beans or 1/2 cucumber Boiled edamame or cucumber
  • 1 Myoga ginger
  • 1 Grated ginger
  • 1 Minced umeboshi

How to Make Dashi Gelée Soup

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Dashi Gelée Soup in your home by yourself.

    Step 1
  • Put the ● water into a container. Sprinkle in the gelatin and leave it to soak.
  • Step 2
  • Put the △ ingredients into a pot and turn on the heat. When it comes to a boil, remove from the heat and stir in the gelatin from Step 1 until it has dissolved.
  • Step 3
  • Once Step 2 has cooled, transfer to a bowl or leave it as-is and chill in the refrigerator.
  • Step 4
  • Slice the chicken tenders diagonally into 1 cm pieces. Place in a bowl and toss with the ■ ingredients.
  • Step 5
  • Bring water to a boil in a pot and add in the chicken from Step 4. Once the chicken has through (about 30 seconds), drain the water using a colander.
  • Step 6
  • Peel the tomatoes and dice into 1 cm cubes. Parboil the okra and thinly slice. Peel the nagaimo yam and cut into 1 cm cubes.
  • Step 7
  • Shell the edamame. If using cucumber, cut into 1 cm cubes.
  • Step 8
  • Julienne the myoga ginger and soak in water. Drain the water well.
  • Step 9
  • Once the soup from Step 3 has hardened to your preferred consistency, use a fork to mix it up roughly.
  • Step 10
  • Stir the chicken, tomato, okra, nagaimo yam, and edamame or cucumber into Step 9. Arrange on a dish and chill well in the refrigerator.
  • Step 11
  • Portion into dishes before eating. Top with myoga ginger and optionally, ginger or umeboshi. It's done! Stir it well while eating and enjoy!
  • Step 12
  • If using the broth left over from boiling chicken, substitute for the Weipa and water.
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