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1
Remove the bristles from the okra by rubbing it with salt, and blanch in boiling water.
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2
When they have cooled, cut them into 5~6mm rounds.
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3
Finely julienne the ginger.
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4
Take 6 of the imitation crab sticks and cut in half.
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5
Finely shred the remaining 2 sticks.
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6
Beat the egg well.
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7
Put the dashi stock into a saucepan and add the powdered kanten.
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8
While stirring, bring this to a simmer for about 2 minutes.
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9
When the kanten has fully dissolved, add the soy sauce and salt.
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10
Wet the bottom of a 18cm square mold.
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11
Pour enough stock mixture from step 3 to fill the mold to 3-5mm.
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12
Arrange the crab stick halves and the okra and evenly sprinkle the grated ginger.
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13
Heat the remaining broth from step 3, while stirring, add shredded crab sticks.
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14
Bring the mixture to a simmer, and using a perforated ladle, pour in the beaten egg in thin streams.
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15
Turn off the heat when cooked.
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16
Pour the mixture from step 6 over the arranged crab and okra in the mold.
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17
Set the mold in a shallow pan filled with ice water, and put into the refrigerator to cool for about 2 hours or until well set.
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18
When the jelly has set, run a toothpick around the perimeter to release, and invert the mold to remove the jelly.
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19
You may need to shake it hard to get it to release.
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20
Cut into bars of your desired size with a knife.
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21
(Here i cut 12 bars into 3x4cm) Serve on a plate and you are done.
