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1
For the jelly: In a blender, combine the acorns with 1 cup water.
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2
Process to a rough paste.
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3
Transfer to a large bowl, cover with water and stir.
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4
Let sit, covered, in a cool place.
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5
(The acorn starch will fall to the bottom of the bowl while the water will become stained brown from tannins.)
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6
After three hours, drain water from bowl, being careful not to disturb acorn sediment.
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7
Cover with more fresh water and stir.
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8
Repeat process as often as possible, at least twice a day, until the water runs clear, from three days up to one week.
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9
After the last drain, combine acorn meal with 5 cups of water in a large pot.
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10
Bring to a rolling boil, then reduce heat to a low boil.
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11
Keep stirring to prevent acorn meal from burning.
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12
Whisk cornstarch and salt with 3 tablespoons water until smooth.
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13
Add to pot.
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14
Continue stirring until volume is reduced by half and liquid is thickened, about 30 minutes.
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15
Coat four small serving bowls with vegetable oil.
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16
Strain acorn mixture through a fine-meshed sieve and divide among the bowls.
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17
Allow to rest at room temperature until set, about 2 hours.
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18
For the dressing: In a small bowl, whisk together soy sauce, vinegar, sesame oil, pepper flakes, sesame seeds and garlic.
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19
Add scallion, and mix.
