Dashi Gelée Soup Recipe by cookpad.japan
Cooking Instructions 1 Put the ● water into a container. Sprinkle in the gelatin and leave it to soak. 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. 3 Once Step 2 has cooled, transfer to a bowl or leave it as-is and chill in the refrigerator. 4 Slice the chicken tenders diagonally into 1 cm pieces. Place in a bowl and toss with the ■ ingredients. 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. 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. 7 Shell the edamame. If using cucumber, cut into 1 cm cubes. 8 Julienne the myoga ginger and soak in water. Drain the water well. 9 Once the soup from Step 3 has hardened to your preferred consistency, use a fork to mix it up roughly. 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. 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! 12 1 Put the ● water into a container. Sprinkle in the gelatin and leave it to soak. 1 Put the ● water into a container. Sprinkle in the gelatin and leave it to soak. 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. 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. 3 Once Step 2 has cooled, transfer to a bowl or leave it as-is and chill in the refrigerator. 3 Once Step 2 has cooled, transfer to a bowl or leave it as-is and chill in the refrigerator. 4 Slice the chicken tenders diagonally into 1 cm pieces. Place in a bowl and toss with the ■ ingredients. 4 Slice the chicken tenders diagonally into 1 cm pieces. Place in a bowl and toss with the ■ ingredients. 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. 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. 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. 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. 7 Shell the edamame. If using cucumber, cut into 1 cm cubes. 7 Shell the edamame. If using cucumber, cut into 1 cm cubes. 8 Julienne the myoga ginger and soak in water. Drain the water well. 8 Julienne the myoga ginger and soak in water. Drain the water well. 9 Once the soup from Step 3 has hardened to your preferred consistency, use a fork to mix it up roughly. 9 Once the soup from Step 3 has hardened to your preferred consistency, use a fork to mix it up roughly. 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. 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. 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! 11 Portion into dishes before eating. Top with myoga ginger and optionally, ginger or umeboshi. It's done! 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