A Summertime Simmered Dish: Atsuage & Cucumber Gelee

1. 1

   Peel the skin of the cucumber and roughly chop.

2. 2

   Remove the oil from the atsuage, then cut into bite-sized pieces.

3. 3

   Combine the 3 tablespoons of concentrated mentsuyu with 3x the amount in water (9 tablespoons).

4. 4

   Add Step 1 and simmer for 15 minutes.

5. 5

   Coat a bowl with water and add Step 2.

6. 6

   Chill rapidly (to blend the flavors) and cool.

7. 7

   Separate the liquid from boiling and the ingredients.

8. 8

   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.

9. 9

   When it begins to boil, let it boil for 1 more minute.

10. 10

    Place into a small Tupperware (or plastic container) until it hardens to make the gelee.

11. 11

    Place the filling ingredients on a plate and top with broken up gelee right before eating.

12. 12

    Garnish with leek.

* Per serving · 4 servings · Values may vary.

No additional tips available.