Dashi Gelée Soup.
Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, dashi gelée soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Dashi Gelée Soup is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Dashi Gelée Soup is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have dashi gelée soup using 18 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Dashi Gelée Soup:
- Prepare 5 grams of ●Gelatin (powdered).
- Make ready 3 tbsp of ●Water.
- Prepare 4 grams of △Dashi stock granules.
- Prepare 1/2 tsp of △Weipa (or chicken stock granules).
- Prepare 400 ml of △Water.
- Take 1/2 of to 1 teaspoon △Salt.
- Get 1/2 tsp of △Soy sauce.
- Make ready 1 of Chicken tenders.
- Take 1 dash of ■Salt.
- Prepare 1/2 tsp of ■Sake.
- Make ready 1 tsp of ■Katakuriko.
- Make ready 1 of Tomato (medium).
- Take 2 of Okra.
- Prepare 1 of cm Nagaimo yam.
- Take 20 of edamame beans or 1/2 cucumber Boiled edamame or cucumber.
- Take 1 of Myoga ginger.
- Prepare 1 of Grated ginger.
- Make ready 1 of Minced umeboshi.
Steps to make Dashi Gelée Soup:
- Put the ● water into a container. Sprinkle in the gelatin and leave it to soak..
- 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..
- Once Step 2 has cooled, transfer to a bowl or leave it as-is and chill in the refrigerator..
- Slice the chicken tenders diagonally into 1 cm pieces. Place in a bowl and toss with the ■ ingredients..
- 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..
- 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..
- Shell the edamame. If using cucumber, cut into 1 cm cubes..
- Julienne the myoga ginger and soak in water. Drain the water well..
- Once the soup from Step 3 has hardened to your preferred consistency, use a fork to mix it up roughly..
- Stir the chicken, tomato, okra, nagaimo yam, and edamame or cucumber into Step 9. Arrange on a dish and chill well in the refrigerator..
- Portion into dishes before eating. Top with myoga ginger and optionally, ginger or umeboshi. It's done! Stir it well while eating and enjoy!.
- If using the broth left over from boiling chicken, substitute for the Weipa and water. https://cookpad.com/us/recipes/143249-moist-boiled-chicken.
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